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Aroma impact components in commercial plain sufu
Hau Yin Chung1, Pui Kwan Fung, Joo-Shin Kim
1Department of Biology, Food and Nutritional Sciences Programme, and Food Science Laboratory, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong SAR, China. anthonychung@cuhk.edu.hk
Journal of Agricultural and Food Chemistry
|March 3, 2005
Summary
This study identified key volatile compounds in fermented soybean curd (sufu) using advanced analytical techniques. Researchers pinpointed specific odorants crucial for sufu
Area of Science:
- Food Chemistry
- Analytical Chemistry
- Sensory Science
Background:
- Fermented soybean curd (sufu) is a popular food product with a complex aroma profile.
- Understanding the volatile compounds responsible for sufu's characteristic odor is essential for quality control and product development.
Purpose of the Study:
- To identify and characterize the volatile components contributing to the aroma of commercial plain sufu.
- To determine the key odorants critical for the overall sensory perception of sufu.
Main Methods:
- Supercritical fluid extraction (SFE) was employed to isolate volatile compounds from three sufu samples.
- Gas chromatography-mass spectrometry (GC-MS) was used for compound identification and quantification.
- Gas chromatography-flame ionization detection-olfactometry (GC-FID-O) and omission experiments were utilized to pinpoint potent odorants.
Main Results:
- A total of 83 volatile compounds were identified across the three sufu samples, with 68 common to all.
- Alcohols, acids, and esters were the predominant chemical classes detected.
- Seventeen potent odorants were identified, with fourteen confirmed as critical to sufu's aroma, including acetic acid and methional.
Conclusions:
- The volatile profile of sufu is complex, with alcohols, acids, and esters forming the major components.
- Specific compounds like acetic acid, methional, and certain fatty acid esters significantly contribute to the characteristic aroma of fermented soybean curd.
- This research provides valuable insights for enhancing sufu flavor and aroma through targeted ingredient selection or processing adjustments.