GC-MS Analysis of Volatile Compounds in Soybean Paste

doi:10.7506/spkx1002-6630-201102052

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (2 ): 222-226.doi: 10.7506/spkx1002-6630-201102052

• Analysis & Detection • Previous Articles Next Articles

GC-MS Analysis of Volatile Compounds in Soybean Paste

QIAO Xin，FU Wen，QIAO Yu，HUANG Hong-xia，KANG Xu，WANG Chao，LI Dong-sheng

1. College of Bioengineering, Hubei University of Technology；2. Research Center of Food Fermentation Engineering and Technology of Hubei；3. Institute of Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences；

Received:2010-03-22 Revised:2010-12-02 Online:2011-01-25 Published:2011-01-10

Abstract

Abstract: In the present study, a preliminary evaluation of the sensory quality of the industrially-produced soybean paste SPM04 and the traditional homemade soybean paste SPS06 based on the scores scored by 10 trained panelists was made, along with analysis of the volatile compounds in them by HS-SPME/GC-MS. Totally 39 and 38 compounds were identified in SPM04 and SPS06, respectively, and the total number of compounds contained in them was 61, including 2 alcohols, 1 acid, 7 aldehydes, 4 ketone, 13 esters, 7 phenols, 8 alkanes, 5 nitrogen-containing heterocyclic compounds, 7 furans, and 7 other compounds. Benzoic acid ethyl ester, benzeneacetic acid ethyl ester, benzaldehyde, benzeneacetaldehyde, phenylethyl alcohol, maltol, ethanone 1-(1H-pyrrol-2-yl)- and 2-methoxy-4-vinylphenol were found in both soybean pastes, accounting for 43.1% and 48.49% of the total volatile compounds, respectively. Therefore, it can be concluded that these compounds play an important role in the flavor of soybean paste. In addition, SPS06 is superior to SPM04 in color, smell and body.

Key words: soybean paste, sensory evaluation, volatile compounds, HS-SPME, GC-MS

CLC Number:

TS207.3

QIAO Xin，FU Wen，QIAO Yu，HUANG Hong-xia，KANG Xu，WANG Chao，LI Dong-sheng. GC-MS Analysis of Volatile Compounds in Soybean Paste[J]. FOOD SCIENCE, 2011, 32(2 ): 222-226 https://doi.org/10.7506/spkx1002-6630-201102052

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GC-MS Analysis of Volatile Compounds in Soybean Paste

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