Evolution of the volatile flavor compounds of Chinese horse bean-chili-paste

The production of Chinese horse bean-chili-paste (CHCP) involves three fermentation phases: a chili-to-moromi phase, a horse bean-to-meju phase and a moromi-meju mixed fermentation phase. In consideration of raw materials and fermentation phases, the evolution of key volatile flavor compounds in CHCP were investigated in this study by using GC-MS, olfactometry and principal component analysis. Results showed that there were 22 key flavor...