Bi Jicai, Zhang Junyang, Chen Zhuo, Li Lingyu, Li Yunbo, Liu Wenhao, Qin Renbing, Zhang Lingwen, He Hongju
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Xinxiang Key Laboratory of Prepared Dish Processing and Quality Control, Xinxiang 453003, China.
Food Chem X. 2025 Jul 8;29:102760. doi: 10.1016/j.fochx.2025.102760. eCollection 2025 Jul.
This study comprehensively evaluated the changes in yuba during long-term storage. Protein and lipid oxidation intensified significantly with increasing storage time, as evidenced by a decrease in total sulfhydryl content and increases in carbonyl content, peroxide value (POV), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) ( < 0.05). These oxidative changes contributed to the deterioration of sensory acceptability, quality attributes, and processing performance ( < 0.05). Among the 62 volatile organic compounds (VOCs) identified, ketones were the most diverse, and aldehydes were the most abundant. Relative odor activity value (ROAV) analysis identified five key volatile compounds (ROAV >1) (1-hexanal-M, 1-hexanal-D, 2-methyl butanal-M, 2-methyl butanal-D, and 1-octen-3-one) which can be regarded as typical aroma markers of yuba. This study provides a reference for quality control during yuba storage and supports its industrial development.
本研究全面评估了腐竹在长期储存过程中的变化。随着储存时间的增加，蛋白质和脂质氧化显著加剧，总巯基含量降低以及羰基含量、过氧化值（POV）、硫代巴比妥酸反应性物质（TBARS）和总挥发性盐基氮（TVB-N）增加证明了这一点（P<0.05）。这些氧化变化导致感官可接受性、品质属性和加工性能下降（P<0.05）。在鉴定出的62种挥发性有机化合物（VOCs）中，酮类种类最多，醛类含量最高。相对气味活性值（ROAV）分析确定了五种关键挥发性化合物（ROAV>1）（1-己醛-M、1-己醛-D、2-甲基丁醛-M、2-甲基丁醛-D和1-辛烯-3-酮），它们可被视为腐竹的典型香气标志物。本研究为腐竹储存期间的质量控制提供了参考，并支持其产业发展。
