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J Food Sci

Title:		"Characterization of Volatile Compounds by SPME-GC-MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria-Fermented Soybean Product"
Author(s):		Fan X; Liu G; Qiao Y; Zhang Y; Leng C; Chen H; Sun J; Feng Z;
Address:		"Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural Univ., 600 Changjiang Road, Harbin, 150030, Heilongjiang, China"
Journal Title:		J Food Sci
Year:		2019
Volume:		20190820
Issue:		9
Page Number:		2441 - 2448
DOI:		10.1111/1750-3841.14760
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"The purpose of the present study was to evaluate the volatile profile of Kedong sufu, which is a typical bacteria-fermented soybean product in China, using solid phase microextraction coupled to gas chromatography and mass spectrometry and to reveal the evolution and diversity of flavor substances for this specialty. A total of 75 compounds were identified, including 35 esters, 4 alcohols, 4 phenols, 4 aldehydes, 7 acids, 10 ketones, and 11 other compounds from sufu samples during ripening. Some volatile compounds increased with ripening time, especially hexadecenoic acid ethyl ester, methoxy acetic acid pentyl ester, benzene propanoic acid ethyl ester, ethyl 9-hexadecenoate, ethyl oleate, ethanol, 3-methyl-1-butanol, 5-methoxy-1-pentanol, and eugenol; these compounds enriched the flavors and provided the typical savory taste of Kedong sufu. PRACTICAL APPLICATION: This research elucidated the formation of flavor substances in sufu. For traditional fermented foods, this study provides a scientific basis for promoting the generation of typical flavor substances and for the precise determination of maturity time"
Keywords:		Bacteria/metabolism China Fermentation Flavoring Agents/*chemistry Gas Chromatography-Mass Spectrometry/methods Humans Solid Phase Microextraction/methods Soy Foods/*analysis/microbiology Soybeans/*chemistry/metabolism/microbiology Taste Volatile Organic;
Notes:		"MedlineFan, Xuejing Liu, Gefei Qiao, Yali Zhang, Yanjiao Leng, Cong Chen, Hongyu Sun, Jiahui Feng, Zhen eng 2018YFD0400405/National Key Research and Development Plan Project/ C2016023/Natural Science Foundation of Heilongjiang Province/ 2019/08/21 J Food Sci. 2019 Sep; 84(9):2441-2448. doi: 10.1111/1750-3841.14760. Epub 2019 Aug 20"