Mathatheeranan Pakavit, Lu Ting-Jang, Wongprasert Thanakorn, Jhu Yi-Ci, Chang Hsin-Jo, Wu Wei-Yuan, Fang Mingchih, Assatarakul Kitipong, Suppavorasatit Inthawoot
Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayatai Road, Wangmai, Pathumwan, Bangkok 10330, Thailand.
Institute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei 10617, Taiwan.
Food Chem X. 2024 Nov 23;24:102040. doi: 10.1016/j.fochx.2024.102040. eCollection 2024 Dec 30.
Thua nao, a traditional Thai fermented soybean, offers a unique aroma and nutritional value. However, fresh thua nao cannot be stored for long periods due to its high in water activity (a). This study examined the effects of various drying methods, including natural sun drying and machine drying methods, namely hot air, microwave vacuum (MIC), and vacuum drying on the qualities of dried black soybean thua nao. Our findings showed that MIC-treated sample showed the lowest a and highest crude fat and TVB-N contents. Volatile aroma compounds were categorized according to odor description and clustered using principal component analysis (PCA). Drying methods influenced volatile compounds associated with lipid oxidation (green-fatty attribute) and the Maillard reaction (nutty-roasted, sweet, sulfurous, and smoky attributes). PCA results indicated that volatile profiles of the sun-dried sample differed from the others. This research establishes a correlation between sugar and free fatty acid precursors and aroma attributes.
泰国传统发酵大豆“thua nao”具有独特的香气和营养价值。然而，新鲜的thua nao由于水分活度（a）较高，不能长期储存。本研究考察了包括自然晒干和机器干燥方法（即热风干燥、微波真空干燥（MIC）和真空干燥）在内的各种干燥方法对干制黑豆thua nao品质的影响。我们的研究结果表明，经MIC处理的样品水分活度最低，粗脂肪和TVB-N含量最高。挥发性香气化合物根据气味描述进行分类，并使用主成分分析（PCA）进行聚类。干燥方法影响与脂质氧化（绿色-脂肪属性）和美拉德反应（坚果-烘焙、甜味、含硫和烟熏属性）相关的挥发性化合物。PCA结果表明，晒干样品的挥发性成分与其他样品不同。本研究建立了糖和游离脂肪酸前体与香气属性之间的相关性。
