Main parameters and the dynamics of volatile compounds during the fermentation of Chinese Mao-tofu from Huangshan region

Abstract

The physico-chemical parameters and kinetics of the volatile compounds during the fermentation of Chinese Mao-tofu was investigated. The levels of water soluble proteins, amino nitrogen and acidity increased gradually throughout the fermentation process, while that of reducing sugars peaked after 2 days before gradually declining. The protease activity increased significantly and reached the maximum levels at day 3, then it slightly decreased. The hardness and firmness decreased during the first 3 days, but both increased subsequently. The viscosity and adhesiveness was inversely related to the hardness and firmness. Forty-four volatile compounds were identified and quantified. Correlation analysis revealed significant correlation of the content of water soluble proteins and amino nitrogen with most volatile compounds. Acidity levels were positively correlated with that of ethyl caproate and hexyl alcohol, and negatively with 2-methyl butyric acid, palmitic acid, ethyl laurate, 1-octen-3-ol and 1-nonanol. Reducing sugar content was also positively correlated with ethyl caproate.

Development of Chinese chestnut whiskey: yeast strains isolation, fermentation system optimization, and scale-up fermentation

“…Additionally, we detected three aldehydes in the Chinese chestnut wine samples, and they were found to be most abundant in the strain HN006. Among these, 2-octanone, which imparts a cream-like flavor to the wine body (Yan and Dong 2019 ), was found in the Chinese chestnut wine samples. Also, 2-nonanone, which has a fruity and flowery note (Yan and Dong 2019 ), was found in each chestnut wine sample fermented using strains HN005, HN006, HN007, and HN008.…”

Solid-state fermentation with Rhizopus oligosporus RT-3 enhanced the nutritional properties of soybeans

“…Soybeans and their products have been a crucial component of our daily diet due to their abundant nutritional value, such as high contents of proteins and unsaturated fatty acids ( 2 , 3 ). Fermented soybean-based foods are popular worldwide because of their delicious taste and health-promoting effects.…”

“…Soybean has been cultivated for thousands of years in Asia, and its products are popular worldwide due to their abundant nutrition ( 1 , 2 ). Proteins occupy approximately 40% of the dry weight (DW) of soybean making it an ideal material for various delicious protein foods with low cost compared with animal proteins ( 3 ). Soybean foods are considered promising substitutes of milk products for lactose-intolerant populations because of their free lactose property ( 4 ).…”

“…The content and composition of volatile compounds in tofu are significantly increased after fermentation with Mucor spp. ( 3 ). The co-SSF of soybean with Actinomucor elegans and R. oligosporus is effective in the hydrolysis of antinutritional factors and reduction of immunoreactivity ( 9 ).…”

Fabrication of soybean protein‐based meat with two‐phases

“…The quality of tofu depends on many factors (Bourne, 1968; Schaefer & Love, 1992; Shi et al ., 2020; Ibrahim et al ., 2022), such as bean resources, coagulant and final moisture content. Tofu can also be post‐processed to make various new products by frying (Baik & Mittal, 2005), fermentation (Yan & Dong, 2019), smoking (Sadler, 2004) and freeze ‐drying (Kobayashi et al ., 2020), etc . Freezing is a well‐established process for food preservation and has been confirmed to increase storage time significantly (van der Sman et al ., 2013).…”