# Edible Qualities and Flavor Omics of Peanut‐Soybean Dajiang

## TL;DR

Researchers developed a peanut-soybean version of Dajiang, a fermented condiment, and found it has improved flavor and taste qualities.

## Contribution

The study introduces peanut-soybean Dajiang and identifies unique flavor compounds from its production process.

## Key findings

- Adding peanuts significantly enhanced umami, saltiness, and complex taste in Dajiang.
- Eight key flavor compounds were identified, including 2,5-dimethylpyrazine and isoamylphenylacetate.
- Changes in amino acid nitrogen, total acid, and other components during fermentation were linked to improved flavor.

## Abstract

Dajiang, a fermented bean‐based condiment, is highly popular in Northeast China. In this research, peanut‐soybean Dajiang was successfully developed by incorporating peanuts into the Dajiang production process and refining the fermentation conditions. It was observed that the inclusion of peanuts substantially improved the umami, saltiness, and complex taste profile of Dajiang. Eight key flavor compounds were identified, with 2,5‐dimethylpyrazine and isoamylphenylacetate being unique to peanut‐soybean Dajiang. These findings offer a scientific foundation for enhancing the quality and marketing of peanut‐soybean Dajiang. The study also revealed that alterations in amino acid nitrogen, total acid, fat, reducing sugar, and nitrite levels during fermentation, along with the intensification of umami, salty, and complex flavors, provide a scientific basis for improving the quality of peanut‐soybean Dajiang. The changes in color, aroma, taste, and metabolites througout the fermentation of peanut‐soybean Dajiang were thoroughly analyzed using electronic tongue and electronic nose technologies, in conjunction with the HS‐SPME‐GC–MS non‐targeted metabolomics approach.

Dajiang is a fermented beans‐based condiment that is widely popular in Northeast China. In this study, peanut‐soybean Dajiang was successfully prepared by adding peanut to the Dajiang production process and optimizing the fermentation conditions. It was found that the addition of peanuts significantly enhanced the umami, saltiness and compound taste of Dajiang, and eight key flavor compounds were identified, among which 2,5‐dimethylpyrazine and isoamylphenylacetate were unique to peanut soybean Dajiang. These results provide a scientific basis for the quality improvement and marketing of peanut soybean Dajiang. The study also found that the changes in amino acid nitrogen, total acid, fat, reducing sugar and nitrite content during fermentation, as well as the enhancement of umami, salty and compound taste, provided a scientific basis for the quality improvement of peanut soybean Dajiang. The changes of color, aroma, taste and metabolites during the fermentation of peanut soybean Dajiang were comprehensively analyzed by electronic tongue and electronic nose technology, combined with HS‐SPME‐GC–MS non‐targeted metabolomics method.