JOURNAL ARTICLE

Effects of aroma enhancement fermentation of Zygosaccharomyces rouxii ZR21 and Debaryomyces hansenii DH06 on the sensory properties and consumer liking of Yongchuan douchi.

  • Published In: Food Science & Technology International, 2025, v. 31, n. 5. P. 466 1 of 3

  • Database: Academic Search Ultimate 2 of 3

  • Authored By: Liu, Yuying; Zhou, Jian; Tan, Qian; Wang, Hongwei; Suo, Huayi 3 of 3

Abstract

This article focuses on improving the aroma quality of rapid Yongchuan douchi, a popular fermented soybean condiment from Chongqing, China, by inoculating it with two halophilic aromatic yeasts, *Zygosaccharomyces rouxii* and *Debaryomyces hansenii*. Using consumer-based sensory evaluation methods—flash profile (FP) and rate-all-that-apply (RATA)—the study found that aroma-enhanced fermentation significantly increased the characteristic douchi and sour aromas while reducing soy sauce, soybean, and musty aromas. Additionally, aroma-enhanced samples elicited more positive emotional responses from consumers, indicating higher acceptance, with co-inoculation at certain levels (ADZ2) being most preferred. These findings provide consumer-centered insights for optimizing the industrial production and sensory quality of rapid Yongchuan douchi.

Additional Information

  • Source:Food Science & Technology International. 2025/07, Vol. 31, Issue 5, p466
  • Document Type:Article
  • Subject Area:Nutrition and Dietetics
  • Publication Date:2025
  • ISSN:1082-0132
  • DOI:10.1177/10820132231219526
  • Accession Number:186103395
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