为探究酸浆豆腐在低温贮藏条件下品质及风味成分变化规律，测定分析了4 ℃冷藏期间酸浆豆腐的pH值、感官特性、质构特性和主要风味成分含量变化情况。结果表明，冷藏期间，酸浆豆腐pH值保持相对稳定，从第1 d的6.03±0.09变为第7 d的5.73±0.02，但感官评分呈逐渐下降趋势；硬度和咀嚼性在前3 d呈显著增加趋势（p<0.05），在第3 d达到峰值，分别为8.15 N和6.28 N，随后开始下降。通过顶空气相离子迁移谱技术（HS-GC-IMS）共定性出30种挥发性组分，其中冷藏初期以酯、醇类化合物为主，冷藏中期以醛、酮、醇与酸类化合物为主，冷藏后期以醛类、醇、含硫类化合物为主。随着冷藏期间的延长，酸浆豆腐中乙酸乙酯与乙酸丙酯等香气组分含量降低，己醛、1-辛烯-3-醇与二甲基三硫等不良香气组分含量增加。因此，酸浆豆腐质构和风味成分的变化是导致感官分值下降的主要原因，结合酸浆豆腐的品质与风味分析，在4 ℃条件下，未添加防腐剂的酸浆豆腐货架期为5 d，货架期内酸浆豆腐食用安全且保持良好的口感风味。

To investigate the changes of quality and flavor components of acid whey tofu during refrigerated storage at 4 ℃, the pH value, sensory characteristics, texture characteristics and main flavor compounds of the acid whey tofu were determined. The results showed that during the refrigerated storage, the pH value of acid whey tofu remained relatively stable (from 6.03±0.09 on the 1st day to 5.73±0.02 on the 7th day), but the sensory score decreased gradually during the refrigerated storage. The hardness and chewability increased significantly in the first three days (p<0.05), reached the peak values (8.15 N and 6.28 N) on the 3rd day, and then began to decline. A total of 30 volatile components were identified by HS-GC-IMS. During the initial period of the +refrigerated storage, ester and alcohol compounds were the main compounds, however, aldehydes, ketones, alcohols and acids became the major compounds during the middle period of the storage. During the late period of the storage, aldehydes, alcohols and sulfur-containing compounds became dominant. With the extension of the cold storage, the contents of some aroma components such as ethyl acetate and propyl acetate in acid whey tofu decreased, while the contents of some undesirable aroma components such as hexanal,1-octene-3-ol and dimethyl trisulfide increased. Therefore, the changes in texture and flavor components of the acid whey tofu were the main causes of the decline in sensory scores. These results along with those obtained from the analyses of the quality and flavor of the acid whey tofu revealed that at 4 ℃ , the shelf life of the acid whey tofu without preservatives was 5 d, and the acid whey tofu within the shelf life is safe to eat and has a good mouthfeel and flavor.

国家自然科学基金项目（31671855，31771940）；广东省重点领域研发计划项目（2018B020205002）；广东省应用型科技研发专项（2015B020230010）