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Related Experiment Videos

Volatile components in fermented soybean (Glycine max) curds.

H Y Chung1

  • 1Department of Biology, Food and Nutritional Sciences Programme, and Food Science Laboratory, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China. anthonychung@cuhk.edu.hk

Journal of Agricultural and Food Chemistry
|December 20, 1999
PubMed
Summary

This study analyzed volatile compounds in fermented soybean curds (FSC). Gas chromatography/mass spectrometry revealed significant similarities and differences in flavor compounds across brands, with alcohols and esters being major components.

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Area of Science:

  • Food Chemistry
  • Analytical Chemistry
  • Sensory Science

Background:

  • Fermented soybean curd (FSC) is a popular food product.
  • Understanding its volatile composition is crucial for quality control and product development.

Purpose of the Study:

  • To identify and compare the volatile chemical profiles of three commercial fermented soybean curd (FSC) brands.
  • To determine the major classes and specific compounds contributing to FSC aroma.

Main Methods:

  • Simultaneous steam distillation and extraction (SDE) was used to isolate volatile components.
  • Gas chromatography/mass spectrometry (GC/MS) was employed for compound identification and quantification.

Main Results:

  • A total of 111 volatile compounds were identified across the three FSC brands.

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  • Sixty-three compounds were common to all brands, with alcohols and esters being the most abundant classes.
  • Significant quantitative differences (p<0.05) were observed among brands for specific volatile compounds, such as ethanol, which may influence fruity and floral notes.

    • Conclusions:

    • Commercial fermented soybean curds exhibit distinct yet overlapping volatile profiles.
    • Specific volatile compounds, particularly esters and alcohols, play a key role in the characteristic aroma of FSC.
    • Quantitative variations in key aroma compounds can differentiate commercial FSC products.