Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural Univ., 600 Changjiang Road, Harbin, 150030, Heilongjiang, China.
J Food Sci. 2019 Sep;84(9):2441-2448. doi: 10.1111/1750-3841.14760. Epub 2019 Aug 20.
The purpose of the present study was to evaluate the volatile profile of Kedong sufu, which is a typical bacteria-fermented soybean product in China, using solid phase microextraction coupled to gas chromatography and mass spectrometry and to reveal the evolution and diversity of flavor substances for this specialty. A total of 75 compounds were identified, including 35 esters, 4 alcohols, 4 phenols, 4 aldehydes, 7 acids, 10 ketones, and 11 other compounds from sufu samples during ripening. Some volatile compounds increased with ripening time, especially hexadecenoic acid ethyl ester, methoxy acetic acid pentyl ester, benzene propanoic acid ethyl ester, ethyl 9-hexadecenoate, ethyl oleate, ethanol, 3-methyl-1-butanol, 5-methoxy-1-pentanol, and eugenol; these compounds enriched the flavors and provided the typical savory taste of Kedong sufu. PRACTICAL APPLICATION: This research elucidated the formation of flavor substances in sufu. For traditional fermented foods, this study provides a scientific basis for promoting the generation of typical flavor substances and for the precise determination of maturity time.
本研究旨在采用固相微萃取结合气相色谱-质谱联用技术评价科东腐乳的挥发性成分，揭示这种特色产品中风味物质的演变和多样性。从腐乳样品在成熟过程中共鉴定出 75 种化合物，包括 35 种酯类、4 种醇类、4 种酚类、4 种醛类、7 种酸类、10 种酮类和 11 种其他化合物。一些挥发性化合物随成熟时间的增加而增加，特别是十六碳烯酸乙酯、甲氧基乙酸戊酯、苯丙酸乙酯、9-十六碳烯酸乙酯、油酸乙酯、乙醇、3-甲基-1-丁醇、5-甲氧基-1-戊醇和丁香酚；这些化合物丰富了风味，提供了科东腐乳特有的鲜美味道。实际应用：本研究阐明了腐乳中风味物质的形成。对于传统发酵食品，本研究为促进典型风味物质的产生和精确确定成熟时间提供了科学依据。
