FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20): 394-397.doi: 10.7506/spkx1002-6300-200920089

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GC-olfactometric Analysis of Flavor Compounds in Traditional Soybean Paste

ZHAO Jian-xin,DAI Xiao-jun,TIAN Feng-wei,ZHANG Hao,TANG Jian,CHEN Wei*   

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University,
    Wuxi 214122, China
  • Received:2008-11-07 Online:2009-10-15 Published:2010-12-29
  • Contact: CHEN Wei E-mail:weichen@jiangnan.edu.cn

Abstract:

In order to confirm the aromatic components and their contributions to flavor of traditional soybean paste, volatile flavor compounds in traditional soybean paste were xtracted by headspace solid phase micro- extraction (HS-SPME), and analyzed by gas chromatography-mass spectroscopy (GC-MS) combined with GC-olfactory method. Totally 26 volatile compounds were identified from GC elution to contribute the flavor of soybean paste. Esters, 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), 2,3-butanediol, acetic acid, benzaldehyde, benzene acetaldehyde and 2,6-dimethyl-pyrazine were the major flavor-active compounds in soybean paste.

Key words: soybean paste, GC-olfactometry, GC-MS, volatile compound

CLC Number: