11/7/2023 0 Comments Pixian broad bean paste![]() The most prized doubanjiang comes from the town of Pixian. Recipes rely on Pixian fermented bean paste known as la doubanjiang, considered the soul of Sichuan cooking, for added depth and flavor.Pixian Broad Bean Paste Net Weight: 18oz, 500g.Study on the Volatile Flavor Compounds of the Traditional Chinese Soybean Paste. Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste) Food Chem. Inoue Y., Kato S., Saikusa M., Suzuki C., Otsubo Y., Tanaka Y., Watanabe H., Hayase F. Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang) J. Kim H.G., Hong J.K., Song C.K., Shin H.W., Kim K.O. Longer aging time increases the anticancer and antimetastatic properties of doenjang. His-His-Leu, and angiotensin I converting enzyme inhibitory peptide derived from Korean soybean paste, exerts antihypertensive activity in vivo. Shin Z.I., Yu R., Park S.A., Chung D.K., Ahn C.W., Nam H.S., Kim K.S., Lee H.J. HPLC Pixian broad-bean paste amino acid amino acid automatic analyzer non-volatile organic acid. These findings are agreat contribution for evaluating the quality and further assessment of Pixian broad-bean paste. Moreover, the results revealed that citric acid, glutamic acid, methionine and proline were the most important flavor compounds. More importantly, as important flavor materials in Pixian broad-bean paste, these two groups of substances are expected to be used to evaluate and represent the flavor quality of Pixian broad-bean paste. For amino acids, savory with lower sour taste including glutamine (Gln), glutamic acid (Glu), aspartic acid (Asp) and asparagines (Asn) were the most abundant, noted to be 6.5 mg/g, 4.0 mg/g, 6.4 mg/g, 4.9 mg/g, 6.2 mg/g and 10.2 mg/g, and bitter taste amino acids followed. Moreover, fumaric acid was first detected in fermented bean pastes albeit with a low content. The content of citric acid was found to be the highest in each sample, between 4.1 mg/g to 6.3 mg/g, and malic acid were between 2.1 mg/g to 3.6 mg/g ranked as the second. Results indicated that seven common organic acids and eighteen common amino acids were found in six Pixian broad-bean paste samples. ![]() Amino acids, mainly produced by hydrolysis of soybean proteins, were determined by the amino acid automatic analyzer. In this study, non-volatile organic acids, formed in the broad-bean paste due to the metabolism of large molecular compounds, are qualitatively and quantitatively determined by high-performance liquid chromatography (HPLC). organic acids and amino acids are important flavor compounds in Pixian broad-bean paste, which is a traditional Chinese seasoning product. 10 College of Light Industry and Food Engineering, Sichuan University, Chengdu 610065, China. 9 College of Food and Bio-engineering, Xihua University, Chengdu 610039, China. ![]() 8 Department of Nutrition and Food Science, Maryland University, College Park, MD 20742, USA. 7 College of Food and Bio-engineering, Xihua University, Chengdu 610039, China. 6 College of Food and Bio-engineering, Xihua University, Chengdu 610039, China. 5 College of Food and Bio-engineering, Xihua University, Chengdu 610039, China. 4 College of Light Industry and Food Engineering, Sichuan University, Chengdu 610065, China. 3 College of Food and Bio-engineering, Xihua University, Chengdu 610039, China. 2 College of Food and Bio-engineering, Xihua University, Chengdu 610039, China. 1 College of Light Industry and Food Engineering, Sichuan University, Chengdu 610065, China.
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