非发酵臭豆腐挥发性风味物质的研究

通过同时蒸馏萃取(SDE)得到非发酵臭豆腐的挥发性风味物质,并通过气相色谱-质谱联用仪(GC-MS)进行分析,共有49种化合物被检出。从含量上看,酸类、醇类、醛类、酯类是主要的种类。从化合物的香气活性值可知,3-甲基丁醛、(E,E)-2,4-癸二烯醛、二甲基二硫醚、4-甲基苯酚、丁酸乙酯、1-辛烯-3-醇、壬醛是非发酵臭豆腐挥发性风味成分的重要部分。并且,果味、脂肪味、卷心菜味、药味、泥土味等是非发酵臭豆腐的特征风味。

Study on Volatile Flavor Compounds of Unfermented Smelly Tofu

Volatile flavor components of unfermented smelly tofu were extracted by a simultaneous distillation-extraction (SDE) apparatus and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 49 compounds are identified. The odor activity values (OAVs) of the compounds showed that 3-methylbutanal, (E,E)-2,4-decadienal, dimethyl disulphide, 4-methylphenol, ethyl butyrate, 1-octen-3-ol and nonanal contribute to the characteristic odor of the unfermented smelly tofu with fruity, fatty, cabbage-like, medicinal and earthy aroma.