生、熟浆工艺包浆豆腐挥发性风味物质差异分析

Analysis on the Difference of Volatile Flavor Substances in Soybean Curd Coated by Raw and Cooked Pulping Techniques

摘要:

利用电子鼻和顶空固相微萃取-气相色谱-质谱质联用技术(HS-SPME-GC-MS)对生浆工艺和熟浆工艺制作包浆豆腐的挥发性风味物质进行测定和分析。研究结果发现,在两种样品中共检测到76种化合物,其中醇类15种、酯类10种、烷烃类12种、醛类18种、酮类10种、酚类2种与其他化合物9种。气味活度值(OAV)结果表明包浆豆腐中关键性风味物质(OAV≥1)有22种,其中,正己醛、庚醛、正辛醛、壬醛、反-2-辛烯醛、癸醛、(E,E)-2,4-壬二烯醛、2-十一烯醛、反式-2,4-癸二烯醛、正戊醇、1-辛烯-3-醇、正庚醇、正壬醇、仲辛酮和2-正戊基呋喃是两种包浆豆腐共有的特征挥发性物质,对包浆豆腐的独特风味起着重要作用。2-庚烯醛、反式-2-癸烯醛、2-庚酮、2-壬酮是熟浆样品中特有的关键风味物质,壬醛、正壬醇、正己酸乙酯、己酸-2-苯乙酯是生浆样品中特有的关键风味物质。了解熟浆工艺和生浆工艺制作包浆豆腐的风味物质,这对于包浆豆腐的实际生产具有一定指导意义。

Abstract:

Electronic nose and headspace solid phase microextraction - gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to determine and analyze the volatile flavor compounds in soybean curd prepared by pulping and maturing processes. A total of 76 compounds were detected in the two samples, including 15 alcohols, 10 esters, 12 alkanes, 18 aldehydes, 10 ketones, 2 phenols and 9 other compounds. Odor activity value (OAV) showed that there were 22 key flavor substances (OAV≥1) in soybean curd, among which, N-hexal, heptanal, n-octyleal, nonaldehyde, trans-2-octyleal, decylaldehyde, (E,E)-2, 4-nonenodienal, 2-undecylenal, trans-2, 4-decyldienal, n-amyl alcohol, 1-octyene-3-alcohol, n-heptanol, n-nonenol, sec-octyone and 2-n-amylfuran are the common characteristic volatile substances of two kinds of wrapped tofu. It plays an important role in the unique flavor of wrapped tofu. 2-heptenal, trans-2-decenal, 2-heptanone and 2-nonone are the key flavor substances in the ripe pulp samples, while nonal, n-nonanol, ethyl n-caproate and 2-phenethyl caproate are the key flavor substances in the raw pulp samples. It has certain guiding significance for the actual production of beancurd to understand the flavor substances of beancurd made by the technology of ripe and raw pulping.