Effect of Different Cultivars of Broad Bean on the Quality of Pixian Broad Bean Chili Paste

被引：0
|
作者：
Li X. [1 ,2 ]
Fan Z. [1 ,2 ]
Wang Z. [3 ]
Lu F. [1 ,2 ]
Jiang S. [1 ,2 ]
Li H. [2 ,3 ]
Zhang Q. [1 ,2 ,4 ]
Chen G. [1 ,2 ]
Yang G. [5 ]
Deng W. [1 ,2 ]
机构：
[1] Sichuan Food Fermentation Industry Research and Design Institute Co., Ltd., Chengdu
[2] Food Microbiology Key Laboratory of Sichuan Provincial, Chengdu
[3] Sichuan Zhenxing Industrial Technology Research Institute Co., Ltd., Chengdu
[4] Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan
[5] Sichuan Dandan Pixian Douban Group Co., Ltd., Chengdu
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 09期
关键词：
broad bean cultivar; free amino acid; physical and chemical indicators; Pixian broad bean chili paste; volatile substances;
D O I：
10.13386/j.issn1002-0306.2023060090
中图分类号：
学科分类号：
摘要：
To elucidate the influence of various broad bean raw materials on the quality of Pixian broad bean chili paste (PBCP), an investigation was undertaken utilizing five distinct cultivars of broad beans to prepare PBCP and physicochemical indices, free amino acids and volatile profiles were analyzed. The results revealed notable disparities (P<0.05) on majority of quality indices among different PBCP samples. PBCP fermented with 'Chenghu 18' (CH18), 'Chenghu 23' (CH23), and 'Tongcanxian 6' (TCX) broad beans manifested elevated contents of protein, amino acid nitrogen, reducing sugar, and free amino acid. Amino acid nitrogen and total free amino acid contents were significantly greater (P<0.05) in these samples compared with others. Amino acids with sweet and bitter tastes were the main flavor amino acids detected. Nevertheless, taste active value (TAV) analysis illuminated the substantive contribution of the umami amino acid glutamic acid (Glu), particularly in the PBCP fermented by CH18, CH23, and TCX. By employing headspace solid phase microextraction (HS-SPME) in conjunction with gas chromatography-mass spectrometry (GC-MS), a total of 48 volatile components were identified among five PBCPs, primarily comprising esters and alcohols, with relative contents ranging from 28.19%~39.47% and 23.16%~28.82% respectively. Distinctive compositional variations were observed among different samples, with the highest contents of ester and the lowest contents of alcohol found in samples fermented by CH18 and CH23. Based on ROAV>1, a total of 11 key flavor substances were screened, with most of these substances being relatively abundant in PBCPs fermented by CH23 and YD. Overall, qualities of PBCPs fermented by CH18, CH23, and TCX were better than that fermented by SCZG and YD. However, defect was observed in the physical appearance of PBCP fermented by TCX. Consequently, CH18 and CH23 were more appropriate for the processing of PBCP. This research underscores the significance of broad bean cultivar as an instrumental factor driving the variances in physicochemical and sensory attributes of PBCP, and it thereby advocates the selection of raw material to improve the quality of final products. © The Author(s) 2024.
引用
收藏
页码：72 / 82
页数：10
相关论文
共 32 条
  • [1] LI Z, RUI J, LI X, Et al., Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean (Vicia faba L.) paste[J], Food Chemistry, 218, pp. 534-542, (2017)
  • [2] ZHANG L, CHE Z, XU W, Et al., Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine[J], Food Microbiology, 86, (2020)
  • [3] LU Y, CHI Y, LU Y, Et al., Evolution of the volatile flavor compounds of Chinese horse bean-chili-paste[J], LWT-Food Science and Technology, 102, pp. 131-135, (2019)
  • [4] LI M, FAN W, XU Y., Identification of angiotensin converting enzyme (ACE) inhibitory and antioxidant peptides derived from Pixian broad bean paste[J], LWT-Food Science and Technology, 151, (2021)
  • [5] ZHAO S, NIU C, SUO J, Et al., Unraveling the mystery of ‘bask in daytime and dewed at night’technique in doubanjiang (broad bean paste) fermentation[J], LWT-Food Science and Technology, 149, (2021)
  • [6] ZHAO S, NIU C, XING X, Et al., Revealing the changes of microbiota structure and function in broad bean paste mediated by sunlight and ventilation[J], LWT-Food Science and Technology, 159, (2022)
  • [7] PENG Gan, HUANG Jun, HUANG Jiaquan, Et al., Quality analysis of fermented Doubanjiang with different varieties of pepper, China Brewing, 40, 5, pp. 54-58, (2021)
  • [8] WANG Xuemei, SUN Wenjia, LI Yalong, Et al., Quality analysis of different Pixian broad-bean paste from different fresh pepper-producing areas, Food Science, 41, 10, pp. 213-221, (2020)
  • [9] JIANG Siqiang, LI Xiongbo, DENG Weiqin, Et al., Selection of pixian douban applicable broad bean cultivars, Food and Fermentation Industries, 48, 10, pp. 106-111, (2022)
  • [10] JIANG Siqiang, LI Xiongbo, DENG Weiqin, Et al., Comparative analysis of non-volatile flavor substances of different broad bean cultivars in broad bean paste-meju fermentation, Modern Food Science and Technology, 39, 8, pp. 264-272, (2023)
1234