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Determination of compounds responsible for tempeh aroma.
Food Chem. 2013 Nov 01; 141(1):459-65.FC

Abstract

Tempeh is a fermented food, popular mainly in south-east Asia, but also among vegetarians worldwide. It is produced by fermenting soybean or other beans with Rhizopus strains and usually eaten deep-fried, steamed or roasted. The flavour of tempeh depends upon the fermentation time, beans used and the (eventual) frying process. Our goal was to identify compounds responsible for the unique aroma of fermented and fried soy tempeh. Gas chromatography-olfactometry (GC-O) with the aroma extract dilution analysis (AEDA) approach, was used to determine key odorants after 1 and 5 days of fermentation and subsequent frying. Comprehensive gas chromatography-mass spectrometry (GC×GC-ToF-MS) was used for their quantitation using stable isotope dilution analysis (SIDA) or standard addition (SA) methods. Odour activity values (OAV) were calculated for 19 out of 21 key odorants. Tempeh was fermented for 5 days and fried, and the main aroma compounds were found to be the following: 2-acetyl-1-pyrroline, (FD=1024, OAV 1380), 2-ethyl-3,5-dimethylpyrazine (FD=512, OAV 338), dimethyl trisulfide, (FD=512, OAV 900), methional (FD=512, OAV 930), 2-methylpropanal (FD=512, OAV 311) and (E,E)-2,4-decadienal (FD=512, OAV 455). The frying process induced the increase or appearance of the main key odorants in tempeh.

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Authors+Show Affiliations

Jeleń H
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland. henrykj@up.poznan.pl
Majcher M
No affiliation info available
Ginja A
No affiliation info available
Kuligowski M
No affiliation info available

MeSH

CookingFermentationGas Chromatography-Mass SpectrometryOdorantsRhizopusSoy FoodsVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

23768380

Citation

Jeleń, Henryk, et al. "Determination of Compounds Responsible for Tempeh Aroma." Food Chemistry, vol. 141, no. 1, 2013, pp. 459-65.
Jeleń H, Majcher M, Ginja A, et al. Determination of compounds responsible for tempeh aroma. Food Chem. 2013;141(1):459-65.
Jeleń, H., Majcher, M., Ginja, A., & Kuligowski, M. (2013). Determination of compounds responsible for tempeh aroma. Food Chemistry, 141(1), 459-65. https://doi.org/10.1016/j.foodchem.2013.03.047
Jeleń H, et al. Determination of Compounds Responsible for Tempeh Aroma. Food Chem. 2013 Nov 1;141(1):459-65. PubMed PMID: 23768380.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of compounds responsible for tempeh aroma. AU - Jeleń,Henryk, AU - Majcher,Małgorzata, AU - Ginja,Alexandra, AU - Kuligowski,Maciej, Y1 - 2013/03/20/ PY - 2012/11/19/received PY - 2013/02/11/revised PY - 2013/03/13/accepted PY - 2013/6/18/entrez PY - 2013/6/19/pubmed PY - 2014/1/1/medline SP - 459 EP - 65 JF - Food chemistry JO - Food Chem VL - 141 IS - 1 N2 - Tempeh is a fermented food, popular mainly in south-east Asia, but also among vegetarians worldwide. It is produced by fermenting soybean or other beans with Rhizopus strains and usually eaten deep-fried, steamed or roasted. The flavour of tempeh depends upon the fermentation time, beans used and the (eventual) frying process. Our goal was to identify compounds responsible for the unique aroma of fermented and fried soy tempeh. Gas chromatography-olfactometry (GC-O) with the aroma extract dilution analysis (AEDA) approach, was used to determine key odorants after 1 and 5 days of fermentation and subsequent frying. Comprehensive gas chromatography-mass spectrometry (GC×GC-ToF-MS) was used for their quantitation using stable isotope dilution analysis (SIDA) or standard addition (SA) methods. Odour activity values (OAV) were calculated for 19 out of 21 key odorants. Tempeh was fermented for 5 days and fried, and the main aroma compounds were found to be the following: 2-acetyl-1-pyrroline, (FD=1024, OAV 1380), 2-ethyl-3,5-dimethylpyrazine (FD=512, OAV 338), dimethyl trisulfide, (FD=512, OAV 900), methional (FD=512, OAV 930), 2-methylpropanal (FD=512, OAV 311) and (E,E)-2,4-decadienal (FD=512, OAV 455). The frying process induced the increase or appearance of the main key odorants in tempeh. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23768380/Determination_of_compounds_responsible_for_tempeh_aroma_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00350-6 DB - PRIME DP - Unbound Medicine ER -