Aroma impact components in commercial plain sufu.
J Agric Food Chem. 2005 Mar 09; 53(5):1684-91.JA

Abstract

Volatile components of three commercial plain sufus or fermented soybean (Glycine max) curds (A-C) were extracted by a supercritical fluid extraction apparatus and analyzed by gas chromatography-mass spectrometry. A total of 83 compounds were found, of which 68 compounds were common among the three samples. Samples A, B, and C had 76, 75, and 74 components, respectively. Alcohols (17), acids (15), and esters (16) were the major classes. The rest of the classes were miscellaneous compounds (9), aldehydes (7), alkanes (5), aromatic compounds (5), ketones (3), furans (2), S-containing compounds (2), and other N-containing compounds (2). Gas chromatography-flame ionization detection-olfactometry analyses identified 17 potent odorants with different odor descriptions such as sour, sweet, fruity, coconut-like, and meaty. Fourteen odorants were further pinpointed by omission experiments among the 17 to be critical to the odor of commercial plain sufu. Acetic acid, methional, ethyl (Z,Z)-9,12-octadecadienoate, ethyl (Z)-9-ocatadecenoate, and 3-methylbutanoic acid were some of the potent odorants found.

Authors+Show Affiliations

Chung HY

Department of Biology, Food and Nutritional Sciences Programme, and Food Science Laboratory, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong SAR, China. anthonychung@cuhk.edu.hk

Fung PK

No affiliation info available

Kim JS

No affiliation info available

MeSH

AlcoholsCarboxylic AcidsEstersFermentationOdorantsSoy FoodsVolatilization

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15740059

Citation

Chung, Hau Yin, et al. "Aroma Impact Components in Commercial Plain Sufu." Journal of Agricultural and Food Chemistry, vol. 53, no. 5, 2005, pp. 1684-91.

Chung HY, Fung PK, Kim JS. Aroma impact components in commercial plain sufu. J Agric Food Chem. 2005;53(5):1684-91.

Chung, H. Y., Fung, P. K., & Kim, J. S. (2005). Aroma impact components in commercial plain sufu. Journal of Agricultural and Food Chemistry, 53(5), 1684-91.

Chung HY, Fung PK, Kim JS. Aroma Impact Components in Commercial Plain Sufu. J Agric Food Chem. 2005 Mar 9;53(5):1684-91. PubMed PMID: 15740059.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Aroma impact components in commercial plain sufu. AU - Chung,Hau Yin, AU - Fung,Pui Kwan, AU - Kim,Joo-Shin, PY - 2005/3/3/pubmed PY - 2005/4/29/medline PY - 2005/3/3/entrez SP - 1684 EP - 91 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 5 N2 - Volatile components of three commercial plain sufus or fermented soybean (Glycine max) curds (A-C) were extracted by a supercritical fluid extraction apparatus and analyzed by gas chromatography-mass spectrometry. A total of 83 compounds were found, of which 68 compounds were common among the three samples. Samples A, B, and C had 76, 75, and 74 components, respectively. Alcohols (17), acids (15), and esters (16) were the major classes. The rest of the classes were miscellaneous compounds (9), aldehydes (7), alkanes (5), aromatic compounds (5), ketones (3), furans (2), S-containing compounds (2), and other N-containing compounds (2). Gas chromatography-flame ionization detection-olfactometry analyses identified 17 potent odorants with different odor descriptions such as sour, sweet, fruity, coconut-like, and meaty. Fourteen odorants were further pinpointed by omission experiments among the 17 to be critical to the odor of commercial plain sufu. Acetic acid, methional, ethyl (Z,Z)-9,12-octadecadienoate, ethyl (Z)-9-ocatadecenoate, and 3-methylbutanoic acid were some of the potent odorants found. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15740059/Aroma_impact_components_in_commercial_plain_sufu_ DB - PRIME DP - Unbound Medicine ER -

Tags

Aroma impact components in commercial plain sufu.J Agric Food Chem. 2005 Mar 09; 53(5):1684-91.JA