Optimization of Salt Reduction Process and Analysis of Volatile Flavor Substances in Broad Bean Paste
In this study,three groups of optimized composite salt reduction processes are determined based on the results of previous single factor experiments,and through the detection results of main physicochemical indexes of salt-reduced broad bean paste,it is determined that combination 2 (substituting 10％ potassium chloride,reducing the concentration of brine by 40％,and adding 5×105 CFU/g S yeast) is the optimal composite salt reduction process. Select combination 2 to optimize salt-reduced broad bean paste,and the volatile flavor substances and taste are compared and analyzed compared with those of commercially available low-salt broad bean paste. The results of flavor analysis show that the optimized salt-reduced broad bean paste has more kinds of alcohols and esters,and higher relative content of alcohols and aldehydes. According to Venn's analysis,37 kinds of same volatile flavor substances are obtained in the two kinds of broad bean paste,and the optimized composite salt-reduced broad bean paste contains 43 kinds of differentiated volatile metabolites,while the commercially available low-salt broad bean paste contains 31 differentiated volatile metabolites. Through cluster analysis,19 kinds of typical differentiated volatile metabolites are found,including ethyl acetate,phenethyl alcohol,isoamyl alcohol,phenylacetaldehyde,isovaleric acid,etc.,among which,ethanol and isoamyl alcohol give the broad bean paste a strong mellow aroma.
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