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Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution.
Food Chem. 2020 Aug 15; 321:126739.FC

Abstract

Sufu is a traditional fermented soybean curd, and Guilin Huaqiao white sufu is one of the most famous mould-fermented white sufu in China. The volatile compounds in sufu were extracted by vacuum simultaneous steam distillation and extraction (V-SDE) and analysed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). The aroma-active compounds were identified by aroma extract dilution analysis (AEDA) and odour activity values (OAVs), and their influence on umami aftertaste and palatability of umami solution was identified by sensory evaluation analysis in the follow-up research. A total of 88 volatile compounds, contained 20 aroma-active compounds were identified, of which (E,E)-2,4-decadienal, 1-octen-3-ol, (E,E)-2,4-nonadienal, eugenol, ethyl hexanoate and phenylacetaldehyde were not only the aroma-active compounds in Guilin Huaqiao white sufu, but also played an important role in enhancing the umami aftertaste and palatability of umami solution because of the congruency of the aroma and umami taste.

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Publisher Full Text (DOI)

Authors+Show Affiliations

He RQ
Department of Food Science, Guangxi University, Nanning, Guangxi, 530004, China.
Wan P
Department of Food Science, Guangxi University, Nanning, Guangxi, 530004, China.
Liu J
Department of Food Science, Guangxi University, Nanning, Guangxi, 530004, China.
Chen DW
Department of Food Science, Guangxi University, Nanning, Guangxi, 530004, China. Electronic address: chendw@gxu.edu.cn.

MeSH

AdultDistillationFemaleFood AnalysisGas Chromatography-Mass SpectrometryHumansMaleOdorantsOlfactometrySoy FoodsTasteVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32259730

Citation

He, Rong-Qiang, et al. "Characterisation of Aroma-active Compounds in Guilin Huaqiao White Sufu and Their Influence On Umami Aftertaste and Palatability of Umami Solution." Food Chemistry, vol. 321, 2020, p. 126739.
He RQ, Wan P, Liu J, et al. Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution. Food Chem. 2020;321:126739.
He, R. Q., Wan, P., Liu, J., & Chen, D. W. (2020). Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution. Food Chemistry, 321, 126739. https://doi.org/10.1016/j.foodchem.2020.126739
He RQ, et al. Characterisation of Aroma-active Compounds in Guilin Huaqiao White Sufu and Their Influence On Umami Aftertaste and Palatability of Umami Solution. Food Chem. 2020 Aug 15;321:126739. PubMed PMID: 32259730.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution. AU - He,Rong-Qiang, AU - Wan,Peng, AU - Liu,Jie, AU - Chen,De-Wei, Y1 - 2020/04/02/ PY - 2019/12/24/received PY - 2020/03/18/revised PY - 2020/04/01/accepted PY - 2020/4/8/pubmed PY - 2020/8/11/medline PY - 2020/4/8/entrez KW - Aroma-active compounds KW - GC–MS–O KW - Sufu KW - Umami aftertaste and palatability SP - 126739 EP - 126739 JF - Food chemistry JO - Food Chem VL - 321 N2 - Sufu is a traditional fermented soybean curd, and Guilin Huaqiao white sufu is one of the most famous mould-fermented white sufu in China. The volatile compounds in sufu were extracted by vacuum simultaneous steam distillation and extraction (V-SDE) and analysed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). The aroma-active compounds were identified by aroma extract dilution analysis (AEDA) and odour activity values (OAVs), and their influence on umami aftertaste and palatability of umami solution was identified by sensory evaluation analysis in the follow-up research. A total of 88 volatile compounds, contained 20 aroma-active compounds were identified, of which (E,E)-2,4-decadienal, 1-octen-3-ol, (E,E)-2,4-nonadienal, eugenol, ethyl hexanoate and phenylacetaldehyde were not only the aroma-active compounds in Guilin Huaqiao white sufu, but also played an important role in enhancing the umami aftertaste and palatability of umami solution because of the congruency of the aroma and umami taste. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32259730/Characterisation_of_aroma_active_compounds_in_Guilin_Huaqiao_white_sufu_and_their_influence_on_umami_aftertaste_and_palatability_of_umami_solution_ DB - PRIME DP - Unbound Medicine ER -