Xiao Zuobing, Shang Yi, Chen Feng, Niu Yunwei, Gu Yongbo, Liu Shengjiang, Zhu Jiancai
a Department of Perfume and Aroma Technology , School of Perfume and Aroma Technology, Shanghai Institute of Technology , Haiquan Road No. 100, Shanghai , SC 201400 , P.R. China.
Nat Prod Res. 2015;29(21):2007-12. doi: 10.1080/14786419.2015.1023200. Epub 2015 Mar 19.
Sufu is a solid-state fermented product made from soya beans. For the sake of quality control and regulation purposes, it is essential to be able to identify key odorants of various commercial sufus. To identify the aroma-active compounds in sufus, gas chromatography-olfactometry/aroma extract dilution analysis (GC-O/AEDA) was performed, and odour activity value (OAV) was estimated. The correlations between aroma profiles and identified aroma-active compounds were also investigated by principal component analysis. Results showed that 35 aroma-active compounds were detected through OAV calculation, while 28 compounds were identified by using GC-O/AEDA. Quantitative descriptive analysis revealed that aroma recombination model based on OAV calculation was more similar to original sufu in terms of aroma comparing to aroma recombination model based on GC-O/AEDA. Omission experiments further confirmed that the aroma compounds, such as ethyl butanoate, ethyl 2-methylbutanoate, ethyl hexanoate, (E,E)-2,4-decadienal and 2,6-dimethylpyrazine, contributed most significantly to the characteristic aroma of a commercial sufu.
腐乳是一种由大豆制成的固态发酵产品。为了进行质量控制和监管，能够识别各种市售腐乳的关键气味物质至关重要。为了鉴定腐乳中的香气活性化合物，进行了气相色谱-嗅觉测定法/香气提取物稀释分析（GC-O/AEDA），并估算了气味活性值（OAV）。还通过主成分分析研究了香气特征与鉴定出的香气活性化合物之间的相关性。结果表明，通过OAV计算检测到35种香气活性化合物，而使用GC-O/AEDA鉴定出28种化合物。定量描述分析表明，与基于GC-O/AEDA的香气重组模型相比，基于OAV计算的香气重组模型在香气方面与原始腐乳更相似。省略实验进一步证实，丁酸乙酯、2-甲基丁酸乙酯、己酸乙酯、（E,E）-2,4-癸二烯醛和2,6-二甲基吡嗪等香气化合物对市售腐乳的特征香气贡献最为显著。
