酸浆豆腐后熟过程中风味物质的形成途径分析

采集不同后熟阶段的酸浆豆腐为样本,对其游离氨基酸、有机酸、挥发性风味物质进行测定。结果显示,游离氨基酸和有机酸是滋味物质的主要来源,其中酸味氨基酸是主要的呈味物质,在不同的后熟阶段占总氨基酸的33%～35%。后熟过程中乳酸、乙酸和柠檬酸3 种有机酸是主要呈味物质且含量最高,其总量约占有机酸总量的50.08%～65.00%。后熟过程中共检测到84 种风味化合物,包括醛类、醇类、酚类、呋喃类等化合物,共同赋予酸浆豆腐独特的酵香风味。

Analysis of the Formation Pathway of Flavor Substances in Tofu Coagulated with Fermented Tofu Whey during Ripening

Free amino acids, organic acids and volatile flavor components in samples of tofu coagulated with fermented tofu whey collected at different ripening stages were determined. The results showed that free amino acids and organic acids were the major sources of taste substances; sour-taste amino acids were the major taste components, accounting for 33%–35% of the total amino acids at all tested ripening stages. Lactic acid, acetic acid and citric acid were the most abundant flavor substances during the ripening process, accounting for approximately 50.08%–65.00% of the total organic acids. A total of 84 flavor compounds, including aldehydes, alcohols, phenols, furans and other compounds, were detected in the tofu samples, together endowing the tofu with a unique fermented flavor.