生、熟浆工艺包浆豆腐挥发性风味物质差异分析

Analysis of Differences in 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59种化合物，其中醇类15种、酯类9种、烷烃类2种、醛类18种、酮类11种、酚类2种与其他化合物2种。相对气味活度值（ROAV）结果表明包浆豆腐中关键性风味物质（ROAV≥1）有23种，其中，正己醛、庚醛、正辛醛、2-庚烯醛、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、2-壬酮和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。反式-2-癸烯醛、2-庚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 volatile flavor substances in the preparation of packaged tofu after raw and cooked pulping processes. A total of 59 compounds were detected in two samples, including 15 alcohols, 9 esters, 2 alkanes, 18 aldehydes, 11 ketones, 2 phenols, and 2 other compounds. The results of the relative odor activity value (ROAV) showed that there were 23 key flavor substances (ROAV ≥ 1) in packaged tofu. Notably among these were, N-hexyl aldehyde, heptanal, n-octanal, 2-heptenal, trans-2-octanal, capric aldehyde, (E,E)-2, 4-nonadienal, 2-undecylenal, trans-2, 4-decandienal, n-amyl alcohol, 1-octane-3-ol, 1-heptanol, 1-nonanol, 2-octanone, 2-nonanone and 2-n-amylfuran. These characteristic volatile substances are shared by both kinds of wrapped tofu, contributing significantly to their unique flavor. Trans-2-decenal and 2-heptanone were identified as key flavor substances in cooked pulp samples, while nonanal, 1-nonanol, ethyl n-caproate and 2-phenethyl caproate were key flavor substances in raw pulp samples. Understanding the flavor components of bean curd generated by cooked and raw pulping processes has significant implications for the actual production of bean curd.