关键词: 臭豆腐, 同时蒸馏萃取, 特征香气成分, 气相色谱-质谱联用, 香气活性值

Abstract:

The characteristic aroma components of Beijing Wangzhihe stinky tofu were extracted by simultaneous
distillation-extraction (SDE), analyzed by gas chromatography-mass spectrometry (GC-MS) and quantified by internal
standard method. Based on the calculated retention indices and RI qualitative analysis, 44 compounds were identified. These
compounds included 6 alcohols (10.43 μg/g), 17 esters (6.88 μg/g), 1 phenol (0.26 μg/g), 3 carbonyl compounds (0.15 μg/g),
5 sulfur-containing ethers (1.01 μg/g), 6 heterocyclic compounds (2.67 μg/g), and 6 other compounds (2.66 μg/g). The major
aroma components were 1-butanol (7.21 μg/g), 1-propanol (2.33 μg/g), ethyl acetate (1.71 μg/g), butyl butyrate (1.44 μg/g),
and butyl acetate (1.13 μg/g). Indole, 1-butanol, 1-propanol, dimethyl disulfide, dimethyl trisulfide and dimethyl tetrasulfide
made a greater contribution to odor characteristics of Wangzhihe stinky tofu.

Key words: stinky tofu, simultaneous distillation-extraction (SDE), characteristic aroma components, gas chromatography-mass spectrometry (GC-MS), odor active values (OAV)