| Title: | Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution |
| Author(s): | He RQ; Wan P; Liu J; Chen DW; |
| Address: | "Department of Food Science, Guangxi University, Nanning, Guangxi, 530004, China. Department of Food Science, Guangxi University, Nanning, Guangxi, 530004, China. Electronic address: chendw@gxu.edu.cn" |
| DOI: | 10.1016/j.foodchem.2020.126739 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| 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" |
| Keywords: | Adult Distillation Female Food Analysis/methods Gas Chromatography-Mass Spectrometry Humans Male Odorants/*analysis Olfactometry Soy Foods/*analysis *Taste Volatile Organic Compounds/*analysis Aroma-active compounds Gc-ms-o Sufu Umami aftertaste and palat; |
| Notes: | "MedlineHe, Rong-Qiang Wan, Peng Liu, Jie Chen, De-Wei eng England 2020/04/08 Food Chem. 2020 Aug 15; 321:126739. doi: 10.1016/j.foodchem.2020.126739. Epub 2020 Apr 2" |
