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In order to investigate the effect of inoculated fermentation with different Aspergillus strains on the umami taste of Liuyang Douchi, the differences in the umami taste and protein degradation of Liuyang Douchi fermented naturally (NF) or by four dominant Aspergillus flavus strains isolated from Douchi (A. flavus 7214, A. flavus 7622, A. flavus 6112, and A. flavus 5322) alone and their mixture in an equal proportion (M4) were compared. The results showed that the major protease produced by each of the four strains was serine proteases, and A. flavus 5322 had the strongest protease activity, with significantly higher activity of acidic protease than the other three strains. The contents of amino acid nitrogen and water-soluble protein in Aspergillus fermented Douchi were higher than those in NF Douchi after the end of pile-fermentation stage. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that the degradation trends of six proteins in Douchi were consistent, all of which exhibited rapid degradation during the pile-fermentation process. Additionally, the results of sensory evaluation and electronic tongue analysis showed that Douchi fermented by A. flavus 5322 showed the strongest umami taste, which significantly increased when compared with NF. Using ultra-high performance liquid chromatography-electrospray/quadrupole time-of-flight tandem mass spectrometry (UPLC-ESI-Q-TOF-MS/MS) combined with correlation and peptidomics analysis, a total of 43 potential umami peptides were identified. The total peak area of potential umami peptides in Douchi fermented by A. flavus 6112 was the highest, followed by A. flavus 5322 with little difference, significantly greater than that in NF Douchi. In summary, inoculated fermentation, especially with A. flavus 5322, could promote protein degradation and the release of potential umami peptides, thereby enhancing the umami taste of Liuyang Douchi. This study will provide theoretical guidance for improving the umami taste of Liuyang Douchi and development of industrial production strains.

Spectral data of the outer wall and inner capsule of Pericarpium Citri Reticulatae Viride from different regions (Anhui, Guangdong, and Sichuan) were collected with portable near infrared spectrometer. Multiple interferences in the spectra were eliminated using single and combined pretreatment methods. Pattern recognition methods such as principal component analysis (PCA), cluster independent soft pattern classification (SIMCA) and Fisher linear discriminant analysis (FLDA) were used to establish traceability models of Pericarpium Citri Reticulatae Viride origin. The results showed that spectral pretreatment could eliminate the interferences of baseline drift, background, and spectral peak overlap to a certain extent. However, the traceability analysis of the origin couldn't be achieved. Among the three pattern recognition methods, accurate traceability analysis of Pericarpium Citri Reticulatae Virid couldn't be achieved with PCA method. The whole identification rate of SIMCA model with the outer wall and inner capsule original spectra were 99.14% and 98.28%, respectively. The whole identification rates of FLDA models were both 99.57%, better than that of SIMCA models. The identification rates of SIMCA and FLDA models with appropriate spectral pretreatment were 100%. Therefore, portable near infrared spectroscopy technology combined with the supervised pattern recognition methods can achieve non-destructive traceability analysis of Pericarpium Citri Reticulatae Viride origin, expanding a new way for the traceability analysis of food and drug homologous substances origin. [ABSTRACT FROM AUTHOR]