Characterizing the flavor profiles of Linjiangsi broad bean (Vicia faba L.) paste using bionic sensory and multivariate statistics analyses based on ripening time and fermentation environment

Chunyuan Ping; Xiaoqing Deng; Ziyuan Guo; Wen Luo; Xiang Li; Songlin Xin

doi:10.1016/j.fochx.2024.101677

Characterizing the flavor profiles of Linjiangsi broad bean (Vicia faba L.) paste using bionic sensory and multivariate statistics analyses based on ripening time and fermentation environment

Food Chem X. 2024 Jul 26:23:101677. doi: 10.1016/j.fochx.2024.101677. eCollection 2024 Oct 30.

Authors

Chunyuan Ping^{1

2}, Xiaoqing Deng¹, Ziyuan Guo^{1

3}, Wen Luo¹, Xiang Li¹, Songlin Xin¹

Affiliations

¹ College of Culinary Science, Sichuan Tourism University, 610100 Chengdu, China.
² School of Food Science and Technology, Henan Institute of Science and Technology, Henan, 453003, China.
³ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Abstract

The flavor profile of Linjiangsi broad bean paste (LBBP) is significantly influenced by fermentation environment and ripening time. This study aims to investigate the flavor of outdoor-treated (OT) and indoor-treated (IT) LBBP. Gas chromatography-mass spectrometry, electronic-nose, and electronic-tongue, combined with multivariate statistical analyses, were employed to identify the characteristic flavor profiles of OT and IT LBBP in ripening periods of one and three years. Overall, 95 volatile organic compounds (VOCs) were identified. Relative odor activity values and multivariate statistical analysis indicated that nine VOCs were responsible for the flavor differences. The most abundant VOCs in OT were aldehydes, providing caramel and nutty flavors, whereas the most abundant compounds in IT were esters, contributing fruity flavors to LBBP. Notably, three years of ripening significantly intensified the characteristic flavors of both OT and IT. These findings may elucidate the ripening time and fermentation environment effect on LBBP characteristic flavor profiles.

Keywords: Bionic senses; HS-GC–MS; Linjiangsi broad bean paste; Volatile organic compounds.