Zhao Y, Wang P, Zhan P, Tian H, Lu C, Tian P (2021) Aroma characteristics of cloudy kiwifruit juices treated with high hydrostatic pressure and representative thermal processes. įeng YZ, Cai Y, Su GW, Zhao HF, Wang CX, Zhao MM (2014) Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. įeng Y, Su G, Zhao H, Cai Y, Cui C, Sun-Waterhouse D, Zhao M (2015) Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.

Rao Y, Tao Y, Chen X, She X, Qian Y, Li Y, Du Y, Xiang W, Li H, Liu L (2020) The characteristics and correlation of the microbial communities and flavors in traditionally pickled radishes. Lu Y, Chi Y, Lv Y, Yang G, He Q (2019) Evolution of the volatile flavor compounds of Chinese horse bean-chili-paste.

ĭing W, Zhao X, Xie S, Liu Y, Zhang M, Che Z, Liu Y, Liu P, Lin H (2020) Dynamics and correlation of microbial community and flavor in pixian douban fermented with closed process of constant temperature. Liu P, Xiang Q, Sun W, Wang X, Lin J, Che Z, Ma P (2020) Correlation between microbial communities and key flavors during post-fermentation of Pixian broad bean paste. Li Z, Rui J, Li X, Li J, Dong L, Huang Q, Huang C, Wang Z, Li L, Xuan P, Tang Y, Chen F (2017) Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean ( Vicia faba L.) paste. Li Z, Dong L, Huang Q, Wang X (2016) Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste. Tan X, Lu Y, Lin X, Ni N, He Q, Chi Y (2020) An insight into volatile and non-volatile compounds of Chinese horsebean-chili-paste meju produced by natural brewing and temperature-controlled brewing methods. Xie M, Wu J, An F, Yue X, Tao D, Wu R, Lee Y (2019) An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China. The results indicated that the CFD had better characteristics of volatile compounds than those of the OFD, which provided a basis of further study for the closed fermentation process of tank fermenter. The CFD had significantly stronger umami and soy sauce flavor but weaker beany when compared with the OFD ( p < 0.05) by quantitative descriptive analysis (QDA), which were basically consistent with intensity values of aroma compounds obtained with GC–O. Ten and 12 volatile compounds were finally identified as the major aroma-active compounds in the OFD and CFD, respectively, by the combined analysis of aroma intensity values and odor activity values (OAVs). Compared with the OFD, more diversity and higher concentrations of alcohols and esters were found in the CFD. A total of 42 and 50 volatile compounds were identified in the OFD and CFD, respectively. In this study, a profiling analysis of volatile compounds in open fermented doubanjiang-meju (OFD) and closed fermented doubanjiang-meju (CFD) was performed with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). Storage method: sealed and stored in a cool, dry and ventilated place.Doubanjiang-meju has been used as an intermediate for producing Pixian Douban (PXDB) and contributes significantly to its flavor. Production date: see the packaging (the date on the packaging is the production date of the product). Can be added to stir-fries, stews, and soups, and doubanjiang is perfect for delicious dishes like Mapo Tofu Great Seasoning: Doubanjiang with red chili oil is full of flavor and is one of the essential seasonings in the kitchen.Ingredients: Red pepper, broad bean kernels, edible salt, wheat flour, edible vegetable oil, food additives (sodium benzoate, potassium sorbate), no coloring and preservatives added.It is a regular seasoning in Sichuan cuisine recipes The product is moderately viscous, and the chili blocks and broad bean can be seen by the naked eye. It has the characteristics of bright red color and fragrant taste. Unique Flavor: Pixian broad bean paste is fermented by traditional craftsmanship.SXET Broad Bean Paste, Sichuan Pixian Hong You Doubanjiang, Dou Ban Jiang with Red Chili Oil, Chili Broad Bean Sauce for Seasoning 四川豆瓣酱 17.6oz/500g ( pack of 1), 1.0 Ounce