为研究加工工艺对即食豆干挥发性风味物质的影响，采用固相微萃取（SPME）结合气相色谱-质谱联用（GC-MS）对即食豆干各工艺阶段风味物质进行定性和定量分析。结果表明：在原料、卤制、油炸和杀菌的样品中分别检测出44种、62种、56种、53种物质，含量分别是2560.84 μg/kg、3168.53 μg/kg、2277.82 μg/kg、937.64 μg/kg，醛类、醇类、酮类、烷烃类以及其它类构成即食豆干的风味成分；卤制能降低腥味醇类物质含量，增加香气醛类、酮类和其它类物质的含量，使豆干具有焦糖香气，甜香及香辛料香；油炸后具有特征香气的醛类、酮类和醇类等物质含量均有所下降，特征香气成分损失严重；特征风味物质在杀菌后进一步损失，且最终产品中重要豆腥味物质正己醛、1-辛烯-3醇的相对含量（32.63%）较高。因此，即食豆干的加工工艺可进行适当改良，以期获得更高品质的即食豆干产品。

In order to study the effect of processing on the volatile content of ready-to-eat dried soybean curd, the volatile components at each stage of processing were identified and quantified by solid phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). The results showed that 44, 62, 56, and 53 types of compounds were identified in raw materials, marinated tofu, fried tofu, and sterilized tofu with the content of 2560.84 μg/kg, 3168.53 μg/kg, 2277.82 μg/kg, and 937.64 μg/kg, respectively. The volatile compounds in ready-to-eat dried soybean curd consisted of aldehydes, alcohols, ketones, alkanes, and other compounds. Marinating could decrease the content of alcohols with disagreeable smell and increase the content of aldehydes, ketones, and other compounds with favorable flavors, resulting in a caramel, sweet, and spicy aroma. After frying, the content of aldehydes, alcohols, and ketones with characteristic aromas decreased, causing a serious loss of characteristic aroma in fried tofu. The aroma compounds were further lost after sterilization, and the relative content of hexanal and 1-octen-3-ol that are mainly responsible for the beany flavor were high (32.63%) in the final product. Therefore, the processing of ready-to-eat dried tofu can be appropriately modified to obtain a higher quality product.

国家星火计划项目（2012GA710082）；淮南市科技计划项目（2010A0100304）