Flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Pixian broad bean paste with different stir-frying temperature

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY LWT - Food Science and Technology Pub Date : 2025-04-03 DOI:10.1016/j.lwt.2025.117736

Lilan Chen , Can Yuan , Hong Gao , Zuming Chen , Songcheng Zhan

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Abstract

Precise stir-frying temperature is essential for shaping the flavor characteristics of Pixian broad bean paste (PBBP). This study investigated the effects of different stir-frying temperatures (80, 100, 120, and 140 °C) on volatile and non-volatile compounds in PBBP. Using flavoromics methodologies, 70 aroma compounds and 61 discrete peptides were identified via gas chromatography-ion mobility and ultra-performance liquid chromatography-mass spectrometry, respectively. A significant increase in aldehyde, alcohol, and ketone contents occurred with increasing temperature. Small-molecule peptides and fatty acids levels peaked at 120 °C, whereas the concentrations of organic acids and amino acids increased further with temperature. Orthogonal partial least squares analysis highlighted variations in flavor profiles, which were attributed to 31 volatile compounds and 25 taste compounds, differentially abundant between fried and untreated PBBP. This study demonstrated that flavoromics can effectively analyze and detect variations in both volatile and non-volatile flavor compounds of PBBP across different stir-frying temperatures.

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风味组学方法揭示了郫县豆瓣酱在不同炒制温度下非挥发性和挥发性成分的动态变化

准确的炒温是形成郫县豆瓣酱风味特征的关键。本研究考察了不同炒温（80、100、120和140℃）对PBBP中挥发性和非挥发性化合物的影响。采用风味组学方法，通过气相色谱-离子迁移率法和超高效液相色谱-质谱法分别鉴定了70种芳香化合物和61种离散肽。随着温度的升高，醛、醇和酮的含量显著增加。小分子多肽和脂肪酸含量在120°C时达到峰值，而有机酸和氨基酸浓度随着温度的升高而进一步升高。正交偏最小二乘分析强调了风味谱的变化，这些变化归因于31种挥发性化合物和25种味道化合物，在油炸和未处理的PBBP之间差异丰富。该研究表明，风味组学可以有效地分析和检测PBBP在不同炒制温度下挥发性和非挥发性风味化合物的变化。

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Chromatographic-grade hexane

来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.