克东腐乳是以微球菌为主要菌系发酵而成的细菌型腐乳，具有独特的质地和风味。本文采用同时蒸馏萃取法（SDE）提取，并结合气相色谱-质谱联用（GC-MS）技术对克东腐乳挥发性风味物质进行跟踪萃取检测研究，样品包括豆腐白坯、发酵液及生产过程中腐乳块和汤料，综合分析各种风味成分的产生情况及含量变化,并且与传统毛霉腐乳的挥发性风味物质种类及含量进行比较。分析表明随着发酵时间的延长，检测出的挥发性风味物质种类不断增加，酸、醛、酮、醇等类物质不断产生，而且相应的百分含量逐渐增加；酯类始终是主要的的风味物质，而在整个过程中酯类物质所占的百分比呈下降趋势。以克东腐乳为研究对象，揭示细菌型腐乳生产过程中风味物质的变化规律，为中国传统发酵食品建立基础性数据资料。

KeDong curd is mainly fermented by Micrococcus strains, with unique texture and flavor. Volatile flavor compounds were extracted from samples including tofu, broth, fermented bean curd and the soup, by simultaneous steam distillation and extraction (SDE) apparatus and then analyzed by gas chromatograph-mass spectrometer-computer (GC-MS). Compared to the volatile flavor compounds with the traditional Mucor fermented bean curd, the species of volatile flavor compounds of Kedong fermented tofu kept to increase with extending the fermentation time. ,The compounds of acid, aldehyde, ketone, and alcohol generated and the percentage compositions of them were increasing constantly. Generally ester was the main flavor substance but ester content was declined during the fermentation process. This research revealed the the change law of bacterial-type bean curd volatile flavor compounds in KeDong fermented soybean curds and provided certain theoretical guidance for Chinese traditional fermented food.

“十二五”农村领域国家科技计划课题（2012BAD34B03-4）