Tian Meng, Lin Ke, Yang Liu, Jiang Bin, Zhang Biying, Zhu Xianming, Ren Dayong, Yu Hansong
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin Province 130118, China.
Soybean Research & Development Centre, Division of Soybean Processing, Chinese Agricultural Research System, Changchun 130118, China.
Food Chem X. 2023 Sep 16;20:100881. doi: 10.1016/j.fochx.2023.100881. eCollection 2023 Dec 30.
Gray sufu is a traditional fermented bean product with strong flavor in China, but traditional fermentation methods often lead to its off-flavor. This study was performed to investigate the flavor quality characteristics of gray sufu fermented using F24. Results showed 220 volatile compounds in gray sufu, among which alcohols and esters were the main volatiles. Inoculation with F24 considerably affected the contents of flavor substances in gray sufu and substantially increased the main flavor compounds. In addition, 29 kinds of key volatile compounds were identified by analyzing the ROAVs. Four unique key flavor substances were found in gray sufu inoculated with F24. This study is the first report on the feasibility of F24 as a promising starter culture to improve the flavor quality of gray sufu. The results provide a theoretical basis for improving the processing and quality control of gray sufu.
青方腐乳是中国一种风味浓郁的传统发酵豆制品，但传统发酵方法常常导致其产生异味。本研究旨在探究使用F24发酵的青方腐乳的风味品质特征。结果表明，青方腐乳中含有220种挥发性化合物，其中醇类和酯类是主要挥发性成分。接种F24对青方腐乳中风味物质的含量有显著影响，并大幅增加了主要风味化合物。此外，通过分析相对气味活度值（ROAVs）鉴定出29种关键挥发性化合物。在接种F24的青方腐乳中发现了四种独特的关键风味物质。本研究首次报道了F24作为一种有前景的发酵剂来改善青方腐乳风味品质的可行性。研究结果为改进青方腐乳的加工工艺和质量控制提供了理论依据。
