Aroma Impact Components in Commercial Plain Sufu

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• 作者：Hau Yin Chung ; Pui Kwan Fung ; and Joo-Shin Kim
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：March 9, 2005
• 年：2005
• 卷：53
• 期：5
• 页码：1684 - 1691
• 全文大小：76K
• 年卷期：v.53,no.5(March 9, 2005)
• ISSN：1520-5118

文摘

Volatile components of three commercial plain sufus or fermented soybean (Glycine max) curds (A-C) were extracted by a supercritical fluid extraction apparatus and analyzed by gas chromatography-mass spectrometry. A total of 83 compounds were found, of which 68 compounds were commonamong the three samples. Samples A, B, and C had 76, 75, and 74 components, respectively. Alcohols(17), acids (15), and esters (16) were the major classes. The rest of the classes were miscellaneouscompounds (9), aldehydes (7), alkanes (5), aromatic compounds (5), ketones (3), furans (2),S-containing compounds (2), and other N-containing compounds (2). Gas chromatography-flameionization detection-olfactometry analyses identified 17 potent odorants with different odor descriptionssuch as sour, sweet, fruity, coconut-like, and meaty. Fourteen odorants were further pinpointed byomission experiments among the 17 to be critical to the odor of commercial plain sufu. Acetic acid,methional, ethyl (Z,Z)-9,12-octadecadienoate, ethyl (Z)-9-ocatadecenoate, and 3-methylbutanoic acidwere some of the potent odorants found.Keywords: Sufu; supercritical fluid extraction; flavor; Asia