Effect of Doubanjiang with different aging time on flavor of twice-cooked pork

In order to study the effect of Doubanjiang with different aging time on the flavor of twice-cooked pork, the twice-cooked pork was stir-fried, using Sichuan Doubanjiang with aging time of 6 months, 1 year, 2 years, 3 years, 4 years and 5 years, respectively. Using the twice-cooked pork without Doubanjiang addition as the blank control, the sensory, aroma, taste and volatile aroma components of the twice-cooked pork were analyzed by sensory evaluation, electronic nose, electronic tongue and GC-MS. The results showed that the sensory score of the twice cooked pork aged for 1 year was 77.4. The results of electronic nose test showed that there was significantly different between the stir-fried pork with Doubanjiang of different aging time, and was significantly different with the one without Doubanjiang. The results of electronic tongue detection results showed that the taste of Doubanjiang was similar with different aging time, and principal component analysis (PCA) could distinguish the aroma of twice-cooked pork with Doubanjiang of different aging time. The GC-MS detection results showed that a total of 97 volatile flavor substances were detected, and the most abundant volatile flavor substances (50 kinds) were detected in the twice-cooked pork prepared by adding the Doubanjiang aged for 1 year, of which were mainly ethanol (9.33%), carbonyl sulfide (4.72%), isovaleraldehyde (3.72%). To sum up, the overall flavor of the twice-cooked pork with Doubanjiang aged for one year was the optimal.