| Title: | "Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean" |
| Address: | "Graduate Institute of Food Science and Technology, National Taiwan University 59, lane 144, Keelung Rd., Sec. 4, Taipei 10673, Taiwan" |
| DOI: | 10.1016/j.jbiosc.2011.09.021 |
| ISSN/ISBN: | 1347-4421 (Electronic) 1347-4421 (Linking) |
| 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 degrees C for 16 days (16-day sufu). Sufu was further held at room temperature for another 30 days (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" |
| Keywords: | Acids/analysis Alcohols/analysis Aldehydes/analysis Aspergillus oryzae/metabolism Enzymes/metabolism Esters/analysis *Fermentation Gas Chromatography-Mass Spectrometry Ketones/analysis Soy Foods/*analysis Volatile Organic Compounds/*analysis; |
| Notes: | "MedlineMoy, Yin-Soon Lu, Ting-Jang Chou, Cheng-Chun eng Research Support, Non-U.S. Gov't Japan 2011/11/05 J Biosci Bioeng. 2012 Feb; 113(2):196-201. doi: 10.1016/j.jbiosc.2011.09.021. Epub 2011 Nov 2" |
