51. Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean
- Author
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Moy, Yin-Soon, Lu, Ting-Jang, and Chou, Cheng-Chun
- Subjects
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KOJI , *VOLATILE organic compounds , *SOYBEAN products , *FERMENTATION , *FERMENTED foods , *TOFU , *INDUSTRIAL mycology , *RIPENING of crops - Abstract
Abstract: In the present study, sufu, a soft cheese-like oriental fermented food, was prepared by ripening the salted-tofu cubes in Aspergillus oryzae-fermented soybean-rice koji at 37°C for 16days (16-day sufu). Sufu was further held at room temperature for another 30days (46-day sufu). The volatile components of the non-fermented tofu cubes and the sufu products were identified and quantified by GC and GC–MS. A total of 70 volatile compounds including 20 aldehydes, 18 alcohols, 16 esters, 5 ketones, 5 acids and 6 other compounds were identified. Sufu products contained more volatile compounds than non-fermented tofu cubes qualitatively and quantitatively. After 16-days of ripening, fatty acid, aldehyde and ester were noted to be the dominant volatile fractions. In contrast, the 46-day sufu contained ester, and alcohol as the major volatile fractions. They comprise approximately 63.9% of the total volatile components. [Copyright &y& Elsevier]
- Published
- 2012
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