Effect of stir-frying temperature on volatile aroma compounds in Pixian broad bean paste

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-03-10 DOI:10.1016/j.ijgfs.2025.101156

Lilan Chen , Can Yuan , Mingfeng Qiao , Wenjiao Fan , Zuming Chen

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Abstract

Pixian broad bean paste (PBBP), prized for its distinctive umami flavor and aromatic properties, is a staple in Chinese home cooking. This study investigated the impact of various stir-frying temperatures (80, 100, 120, and 140 °C) on the volatile aroma compounds of PBBP. Five PBBP samples were subjected to quantitative descriptive analysis (QDA), electronic nose (E-nose) analysis, gas chromatography-ion mobility spectrometry (GC-IMS), and statistical analysis. GC-IMS detected 70 aroma compounds in PBBP, and orthogonal partial least squares discriminant analysis (OPLS-DA) identified 34 key markers with a variable importance in projection (VIP) score >1. Identification of 14 key volatile aroma compounds at varying temperatures was achieved using relative odor activity value for fried PBBP. In conclusion, the identification of volatile aroma compounds such as isobutyraldehyde, 2-methylbutanal, 2-butanone, butanal, and ethyl hexanoate provides valuable information regarding the factors influencing wood/nutty flavors and tastes in fried PBBP. This study provides PBBP manufacturers with valuable insights to effectively regulate and enhance the overall sensory quality of their products. Future research will concentrate on examining the impact of diverse processing techniques, such as drying methods, on the volatile flavor compounds of PBBP, offering invaluable guidance for quality control within the industry.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.