Department of Food Science, Guangxi University, Nanning, Guangxi, 530004, China.
Department of Food Science, Guangxi University, Nanning, Guangxi, 530004, China.
Food Chem. 2020 Aug 15;321:126739. doi: 10.1016/j.foodchem.2020.126739. Epub 2020 Apr 2.
Sufu is a traditional fermented soybean curd, and Guilin Huaqiao white sufu is one of the most famous mould-fermented white sufu in China. The volatile compounds in sufu were extracted by vacuum simultaneous steam distillation and extraction (V-SDE) and analysed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). The aroma-active compounds were identified by aroma extract dilution analysis (AEDA) and odour activity values (OAVs), and their influence on umami aftertaste and palatability of umami solution was identified by sensory evaluation analysis in the follow-up research. A total of 88 volatile compounds, contained 20 aroma-active compounds were identified, of which (E,E)-2,4-decadienal, 1-octen-3-ol, (E,E)-2,4-nonadienal, eugenol, ethyl hexanoate and phenylacetaldehyde were not only the aroma-active compounds in Guilin Huaqiao white sufu, but also played an important role in enhancing the umami aftertaste and palatability of umami solution because of the congruency of the aroma and umami taste.
腐乳是一种传统的发酵豆制品，桂林花桥白腐乳是中国最著名的模制发酵白腐乳之一。采用真空同时蒸馏萃取（V-SDE）法提取腐乳中的挥发性化合物，并通过气相色谱-质谱-嗅觉测量法（GC-MS-O）进行分析。通过香气活性稀释分析（AEDA）和气味活度值（OAVs）鉴定香气活性化合物，并在后续研究中通过感官评价分析鉴定其对鲜味回味和鲜味溶液适口性的影响。共鉴定出 88 种挥发性化合物，其中包含 20 种香气活性化合物，其中（E，E）-2,4-癸二烯醛、1-辛烯-3-醇、（E，E）-2,4-壬二烯醛、丁香酚、己酸乙酯和苯乙醛不仅是桂林花桥白腐乳中的香气活性化合物，而且由于香气和鲜味味道的协同作用，对增强鲜味回味和鲜味溶液的适口性也起着重要作用。
