Abstract：
:Sufu is a traditional fermented soybean curd, and Guilin Huaqiao white sufu is one of the most famous mould-fermented white sufu in China. The volatile compounds in sufu were extracted by vacuum simultaneous steam distillation and extraction (V-SDE) and analysed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). The aroma-active compounds were identified by aroma extract dilution analysis (AEDA) and odour activity values (OAVs), and their influence on umami aftertaste and palatability of umami solution was identified by sensory evaluation analysis in the follow-up research. A total of 88 volatile compounds, contained 20 aroma-active compounds were identified, of which (E,E)-2,4-decadienal, 1-octen-3-ol, (E,E)-2,4-nonadienal, eugenol, ethyl hexanoate and phenylacetaldehyde were not only the aroma-active compounds in Guilin Huaqiao white sufu, but also played an important role in enhancing the umami aftertaste and palatability of umami solution because of the congruency of the aroma and umami taste.
journal_name
Food Chemjournal_title
Food chemistryauthors
He RQ,Wan P,Liu J,Chen DWdoi
10.1016/j.foodchem.2020.126739subject
Has Abstractpub_date
2020-08-15 00:00:00pages
126739eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30601-4journal_volume
321pub_type
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