Rapid Identification of Aroma Components of Pixian Broad-Bean Paste by Soft Ionization by Chemical Reaction in Transfer-Mass Spectrometry

Abstract:

To rapidly evaluate the differences in aroma compounds during the fermentation process of Pixian broad-bean paste, a metabolomics study was conducted using soft ionization by chemical reaction in transfer-mass spectrometry(SICRIT-MS) technology combined with multivariate statistical methods. The results revealed that SICRIT-MS completed a single detection in only 1~3 seconds. In addition, 18 differential components were identified in positive ion mode of mass spectrometry, and 11 in negative mode. These components can serve as potential characteristic markers to identify samples at different fermentation stages of broad-bean paste. The combination of SICRIT-MS and metabolomics techniques can provide the theoretical and technological support for rapid classification of Pixian broad-bean paste.