Comparative flavor analysis of four kinds of sweet fermented grains by sensory analysis combined with GC-MS

Lei Wang; Ke Yang; Liu Liu

doi:10.1515/ijfe-2021-0185

Article

Comparative flavor analysis of four kinds of sweet fermented grains by sensory analysis combined with GC-MS

Lei Wang , Ke Yang and Liu Liu

Published/Copyright: January 3, 2022

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From the journal International Journal of Food Engineering Volume 18 Issue 1

Abstract

Four types of cereals (glutinous rice, purple rice, red rice, yellow millet) were selected to produce sweet fermented grains. Flavor profiles of sweet fermented grains are comparatively studied to distinguish various flavor types by using GC-MS, electronic nose (E-nose), and sensory analysis, and the amino acid composition and physicochemical properties of sweet fermented grains were analyzed. The results showed that the volatile compounds of sweet fermented grains were significantly different. Esters and alcohols were the major volatile compounds in sweet fermented grains. The electronic nose, electronic tongue and sensory analysis jointly verified that the volatile components of sweet fermented grains had differences between them. The sweet fermented grains could be classified based on differences in volatile compounds. In the amino acids analysis, Glu, Pro, Asp and Leu were the most abundant. The difference in physicochemical properties is more helpful to distinguish different types of sweet fermented grains. Correlation analysis between antioxidant active substances and color value showed a positive correlation between with a* value, and a negative correlation with L*, b* value. Our results suggested that there were differences in the flavor characteristics of sweet fermented grains fermented from different types of cereals. The results of the study will provide valuable information for the selection of raw materials for sweet fermented grains.

Keywords: amino acid; correlation; physicochemical properties; sensory evaluation; sweet fermented grains

Corresponding author: Liu Liu, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, Shaanxi, 710119, China, E-mail: liuliu@snnu.edu.cn

Author contributions: Writing-review & editing, Lei Wang; Formal analysis & Investigation, Ke Yang; Methodology, Liu Liu.
Research funding: None declared.
Conflict of interest statement: The authors declare no conflict of interest.

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Received: 2021-06-15

Accepted: 2021-12-14

Published Online: 2022-01-03

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Articles in the same Issue

https://doi.org/10.1515/ijfe-2021-0185

Keywords for this article

amino acid; correlation; physicochemical properties; sensory evaluation; sweet fermented grains