Aroma impact components in commercial plain sufu
Publication in refereed journal

香港中文大學研究人員

引用次數
替代計量分析
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其它資訊
摘要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 common among 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 miscellaneous compounds (9), aldehydes (7), alkanes (5), aromatic compounds (5), ketones (3), furans (2), S-containing compounds (2), and other N-containing compounds (2). Gas chromatography-flame ionization detection-olfactometry analyses identified 17 potent odorants with different odor descriptions such as sour, sweet, fruity, coconut-like, and meaty. Fourteen odorants were further pinpointed by omission experiments among the 17 to be critical to the odor of commercial plain sufu. Acetic acid, methional, ethyl (ZZ)-9,12-octadecadienoate, ethyl (Z)-9-ocatadecenoate, and 3-methylbutanoic acid were some of the potent odorants found.
著者Chung HY, Fung PK, Kim JS
期刊名稱Journal of Agricultural and Food Chemistry
出版年份2005
月份3
日期9
卷號53
期次5
出版社AMER CHEMICAL SOC
頁次1684 - 1691
國際標準期刊號0021-8561
電子國際標準期刊號1520-5118
語言英式英語
關鍵詞Asia; flavor; Sufu; supercritical fluid extraction
Web of Science 學科類別Agriculture; Agriculture, Multidisciplinary; AGRICULTURE, MULTIDISCIPLINARY; Chemistry; Chemistry, Applied; CHEMISTRY, APPLIED; Food Science & Technology; FOOD SCIENCE & TECHNOLOGY

上次更新時間 2021-10-05 於 02:34