青方腐乳是我国传统腐乳中风味最为独特的品种，目前人们对其风味物质认识滞后，特别是对其关键挥发性风味物质缺乏研究。本文采用动态顶空法萃取青方腐乳风味物质，气相色谱-质谱联用（GC-MS）技术鉴定其挥发性风味物质，进一步使用动态顶空稀释法（DHDA）结合嗅闻检测技术确定其关键挥发性风味物质，为稳定产品风味质量提供科学依据。经GC-MS分析，共确定73种挥发性风味成分，其中酯类16种、含氮化合物13种、醇类12种，酸类12种、醛酮类10种、含硫化合物8种，未检测到硫化氢。内标定量可知，含氮化合物、酸类、酯类、酚类和醇类化合物相对含量较高，分别占风味物质相对含量的19.66%、18.7%、14.79%、10.35% 和9.21%。DHDA结合嗅闻技术从青方腐乳中鉴定出25种关键挥发性风味物质，其中吲哚、苯酚、二甲基二硫、三甲基肼、乙酸乙酯、丁酸、二甲基三硫对青方腐乳风味贡献最大。

Grey sufu is a Chinese traditional fermented tofu with a unique flavor. Research on the flavor compounds of grey sufu is generally poor, especially with respect to the key volatile flavor compounds. In this study, dynamic headspace extraction was used to extract the flavor compounds in grey sufu, the gas chromatography-mass spectrometry (GC-MS) technique was used to identify the volatile flavor compounds, and dynamic headspace dilution analysis (DHDA) and sniffing were further used to determine the key volatile flavor compounds. These results can provide a scientific basis for stabilizing the flavor quality of grey sufu products. There were 73 volatile flavor components identified by GC-MS, including 16 esters, 13 nitrogen-containing compounds, 12 alcohols, 12 acids, 10 aldehydes and ketones, and eight sulfur-containing compounds. No hydrogen sulfide was detected. Quantitative analysis using internal standards showed that the relative content of nitrogen-containing compounds, acids, esters, phenols, and alcohol compounds was relatively high, accounting for 19.66%, 18.7%, 14.79%, 10.35%, and 9.21% of the total flavor compounds, respectively. Twenty-five key volatile flavor compounds were identified by DHDA and sniffing technique , among which indole, phenol, dimethyl disulfide, trimethyl hydrazine, ethyl acetate, butyric acid, and dimethyl trisulfide were the most important compounds contributing to the flavor of grey sufu.

国家自然科学基金资助项目（31101336）