Comparative evaluation of commercial Douchi by different molds: Biogenic amines, non-volatile and volatile compounds

To provide new insights into the development and utilization of Douchi artificial starters, three common strains (Aspergillus oryzae, Mucor racemose, Rhizopus oligosporus) were used to study their influence on fermentation Douchi. The results showed that biogenic amine contents types all within safe range far lower than those traditional fermented Aspergillus-type produced more free amino acids other two Douchi, its umami taste was prominent in sensory evaluation (P < 0.01), while Mucor-type Rhizopus-type esters pyrazines, making aroma, sauce, flavor abundant. According Pearson PLS-DA analyses results, sweetness significantly negatively correlated with phenylalanine, cysteine, acetic acid 0.05), bitterness malic sour positively citric most astringency glucose 0.001).Thirteen volatile compounds such as furfuryl alcohol, phenethyl benzaldehyde caused difference This provides theoretical basis for selection starting commercial production.