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<p>Douchi is a traditional, fermented soybean product. The most common types of Douchi available in China are <i>Mucor</i>-type Douchi (MD), <i>Aspergillus</i>-type Douchi (AD), and bacterial-type Douchi (BD). Sensory analysis revealed that MD and AD are characterized by pronounced salty-sauce and smoky flavors, whereas BD exhibited distinctive ginger- and chili-like notes. BD showed the highest moisture content, and a brighter, redder, and yellower appearance. AD had the highest total acidity and protein content among the three types, and exhibited greater hardness and chewiness. MD showed stronger springiness. A total of 205 volatile compounds were identified in the three types of Douchi, of which 36 were key differential compounds. Sixteen amino acids were detected, with glutamic acid being the most abundant. Aspartic and glutamic acids showed high taste activity values. This study revealed the characteristics of different types of Douchi, providing theoretical support for standardized production and quality improvement.</p>

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Multidimensional evaluation of three types of the traditional Chinese fermented soybean products (Douchi): sensory characteristics, physicochemistry, volatile compounds, and amino acids

  • 期刊论文

  • 发表日期：

    2026年7月17日

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  • Yuqi Chen,
  • Yuyan Zhao,
  • Jianping Yang,
  • Shan Zeng,
  • Cen Li,
  • Xiangyong Zeng,
  • Laping He,
  • Shunbo Zhang,
  • Shuyi Qiu,
  • Yan Yan

摘要

Douchi is a traditional, fermented soybean product. The most common types of Douchi available in China are Mucor-type Douchi (MD), Aspergillus-type Douchi (AD), and bacterial-type Douchi (BD). Sensory analysis revealed that MD and AD are characterized by pronounced salty-sauce and smoky flavors, whereas BD exhibited distinctive ginger- and chili-like notes. BD showed the highest moisture content, and a brighter, redder, and yellower appearance. AD had the highest total acidity and protein content among the three types, and exhibited greater hardness and chewiness. MD showed stronger springiness. A total of 205 volatile compounds were identified in the three types of Douchi, of which 36 were key differential compounds. Sixteen amino acids were detected, with glutamic acid being the most abundant. Aspartic and glutamic acids showed high taste activity values. This study revealed the characteristics of different types of Douchi, providing theoretical support for standardized production and quality improvement.