Analysis of Volatile Components in Soybean and Soybean-Sorghum Tempeh by SPME-GC-MS

doi:10.7506/spkx1002-6630-201320026

Abstract

Abstract:

The flavor components in soybean tempeh and soybean-sorghum tempeh fermented by Rhizopus oligosporusaito
RT-3 were analyzed by SPME-GC-MS. Results showed that 18 volatile components were detected in soybean tempeh,
while 20 were detected in soybean-sorghum tempeh. 3-Hydroxy-2-butanone and trans-caryophyllene were detected
only in soybean-sorghum tempeh. 1-Octen-3-ol, which was responsible for a mushroom-like aroma was detected in both
kinds of tempeh.

Key words: Rhizopus oligosporusaito RT-3, soybean tempeh, soybean-sorghum tempeh, solid-phase micro-extraction(SPME)-gas chromatography-mass spectrometry (GC-MS), volatile components

DING Yi，XIAO Yu，HUANG Jin，LI Wei，DONG Ming-sheng. Analysis of Volatile Components in Soybean and Soybean-Sorghum Tempeh by SPME-GC-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201320026.

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Analysis of Volatile Components in Soybean and Soybean-Sorghum Tempeh by SPME-GC-MS

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