Analysis of Volatile Components in Kedong Fermented Bean Curd during the Fermentation
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Abstract:
KeDong curd is mainly fermented by Micrococcus strains, with unique texture and flavor. Volatile flavor compounds were extracted from samples including tofu, broth, fermented bean curd and the soup, by simultaneous steam distillation and extraction (SDE) apparatus and then analyzed by gas chromatograph-mass spectrometer-computer (GC-MS). Compared to the volatile flavor compounds with the traditional Mucor fermented bean curd, the species of volatile flavor compounds of Kedong fermented tofu kept to increase with extending the fermentation time. ,The compounds of acid, aldehyde, ketone, and alcohol generated and the percentage compositions of them were increasing constantly. Generally ester was the main flavor substance but ester content was declined during the fermentation process. This research revealed the the change law of bacterial-type bean curd volatile flavor compounds in KeDong fermented soybean curds and provided certain theoretical guidance for Chinese traditional fermented food.