Key Volatile Flavor Compounds of Grey Sufu, a Chinese Traditional Fermented Soybean Food Product
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Abstract:
Grey sufu is a Chinese traditional fermented tofu with a unique flavor. Research on the flavor compounds of grey sufu is generally poor, especially with respect to the key volatile flavor compounds. In this study, dynamic headspace extraction was used to extract the flavor compounds in grey sufu, the gas chromatography-mass spectrometry (GC-MS) technique was used to identify the volatile flavor compounds, and dynamic headspace dilution analysis (DHDA) and sniffing were further used to determine the key volatile flavor compounds. These results can provide a scientific basis for stabilizing the flavor quality of grey sufu products. There were 73 volatile flavor components identified by GC-MS, including 16 esters, 13 nitrogen-containing compounds, 12 alcohols, 12 acids, 10 aldehydes and ketones, and eight sulfur-containing compounds. No hydrogen sulfide was detected. Quantitative analysis using internal standards showed that the relative content of nitrogen-containing compounds, acids, esters, phenols, and alcohol compounds was relatively high, accounting for 19.66%, 18.7%, 14.79%, 10.35%, and 9.21% of the total flavor compounds, respectively. Twenty-five key volatile flavor compounds were identified by DHDA and sniffing technique , among which indole, phenol, dimethyl disulfide, trimethyl hydrazine, ethyl acetate, butyric acid, and dimethyl trisulfide were the most important compounds contributing to the flavor of grey sufu.
