Study on Volatile Flavor Compounds of Unfermented Smelly Tofu

Abstract

Abstract: 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.

Key words: unfermented smelly tofu, volatile flavor, SDE, GC-MS

QI Shun-Ping, WENG Xin-Chu. Study on Volatile Flavor Compounds of Unfermented Smelly Tofu[J]. FOOD SCIENCE, 2007, 28(12): 400-404.

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Study on Volatile Flavor Compounds of Unfermented Smelly Tofu

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