Edible Qualities and Flavor Omics of Peanut‐Soybean Dajiang

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.