Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean

Moy, Yin-Soon; Lu, Ting‐Jang; Chou, Chien-Ming

doi:10.1016/j.jbiosc.2011.09.021

Cited by 63 publications

(23 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…An aroma extract obtained with SPME of a harvested koji sample was subject to GC-O analysis. The results detected 2-phenylpropenal and di- epi -α-cedrene for the first time and concurred with previous findings that had noted the presence of volatile [129–131] or aromatic compounds [132–134] as well as.…”

Section: Applicationssupporting

confidence: 91%

Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds

Brattoli

Cisternino

Dambruoso

et al. 2013

Sensors

175

112

View full text Add to dashboard Cite

The gas chromatography-olfactometry (GC-O) technique couples traditional gas chromatographic analysis with sensory detection in order to study complex mixtures of odorous substances and to identify odor active compounds. The GC-O technique is already widely used for the evaluation of food aromas and its application in environmental fields is increasing, thus moving the odor emission assessment from the solely olfactometric evaluations to the characterization of the volatile components responsible for odor nuisance. The aim of this paper is to describe the state of the art of gas chromatography-olfactometry methodology, considering the different approaches regarding the operational conditions and the different methods for evaluating the olfactometric detection of odor compounds. The potentials of GC-O are described highlighting the improvements in this methodology relative to other conventional approaches used for odor detection, such as sensoristic, sensorial and the traditional gas chromatographic methods. The paper also provides an examination of the different fields of application of the GC-O, principally related to fragrances and food aromas, odor nuisance produced by anthropic activities and odorous compounds emitted by materials and medical applications.

show abstract

Section: Applicationssupporting

confidence: 91%

Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds

Brattoli

Cisternino

Dambruoso

et al. 2013

Sensors

175

112

View full text Add to dashboard Cite

show abstract

“…Aldehydes might be converted to alcohols or acids in the fermentation process, which was consistent with the previous study (Zhang, Zhou, Cui, Huang, & Wu, ). The low content of aldehydes was helpful in enhancing the flavor of Kedong sufu because aldehydes with high concentration may cause off‐flavors (Moio & Addeo, ; Moy, Lu, & Chou, ). Four aldehydes were detected, namely, benzene acetaldehyde, nonanal, α‐ethylidene‐benzene acetaldehyde, and E‐14‐hexadecenal, which were from microorganism transformation and amino acid degradation (Song et al., ).…”

Section: Resultsmentioning

confidence: 99%

Characterization of Volatile Compounds by SPME‐GC‐MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria‐Fermented Soybean Product

Fan

Liu

Qiao

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

The purpose of the present study was to evaluate the volatile profile of Kedong sufu, which is a typical bacteria‐fermented soybean product in China, using solid phase microextraction coupled to gas chromatography and mass spectrometry and to reveal the evolution and diversity of flavor substances for this specialty. A total of 75 compounds were identified, including 35 esters, 4 alcohols, 4 phenols, 4 aldehydes, 7 acids, 10 ketones, and 11 other compounds from sufu samples during ripening. Some volatile compounds increased with ripening time, especially hexadecenoic acid ethyl ester, methoxy acetic acid pentyl ester, benzene propanoic acid ethyl ester, ethyl 9‐hexadecenoate, ethyl oleate, ethanol, 3‐methyl‐1‐butanol, 5‐methoxy‐1‐pentanol, and eugenol; these compounds enriched the flavors and provided the typical savory taste of Kedong sufu. Practical Application This research elucidated the formation of flavor substances in sufu. For traditional fermented foods, this study provides a scientific basis for promoting the generation of typical flavor substances and for the precise determination of maturity time.

show abstract

“…Hexanal is an important volatile compound present in tofu, although it contributes a disagreeable grass-like odour. Recent studies have suggested that hexanal can be used as an indicator of tofu freshness (Moy et al, 2012;Lee et al, 2014). 2-Pentylfuran is recognised to impart a grassy or green bean aroma.…”

Section: Volatile Flavour Profile Evaluation Of Tofu Prepared Using Fmentioning

confidence: 99%

Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu

Shí

Yang

Piekoszewski

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The coagulation mechanism and quality characteristics of tofu depend on the choice of coagulant. The effects of using magnesium chloride (MgCl2), calcium sulphate (CaSO4), glucono‐δ‐lactone (GDL) and fermented soybean whey (FSW) as coagulants for tofu were investigated using solid‐phase microextraction (SPME), two‐dimensional gas chromatography coupled with mass spectrometry (GC×GC‐MS), scanning electron microscopy (SEM) and analysis of textural characteristics and physicochemical properties. Results showed that GDL tofu exhibited the highest yield (202 g 100 g−1) and moisture content (76.3%). FSW tofu had the highest protein content (18.5%), amino acid content (15.85%) and textural properties. GC×GC‐MS analysis revealed the number of 49, 44, 55 and 63 flavour substances, respectively. In sensory evaluation tests, GDL tofu was reported to possess a smooth surface and white colour. The microstructure of FSW tofu was dense and uniform. Through the above technical researches, the study suggested FSW gave tofu the best quality, more unique flavour and more potential popular among consumers.

show abstract

Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean

Cited by 63 publications

References 24 publications

Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds

Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds

Characterization of Volatile Compounds by SPME‐GC‐MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria‐Fermented Soybean Product

Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu

Contact Info

Product

Resources

About