« Previous AbstractCoil embolization of renal artery bifurcation and branch aneurysms with flow preservation    Next AbstractEnhancement of DNA damage repair potential in germ cells of Caenorhabditis elegans by a volatile signal from their irradiated partners »

Molecules

Title:		GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions
Author(s):		Tang H; Ma JK; Chen L; Jiang LW; Xie J; Li P; He J;
Address:		"College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China. lokeytang@163.com. Henry Fok School of Food Science and Engineering, Shaoguan University, Shaoguan 51200, China. lokeytang@163.com. School of Food & Pharmaceutical Engineering, Zhaoqing University, Zhaoqing 526061, China. jinkuima@gmail.com. Henry Fok School of Food Science and Engineering, Shaoguan University, Shaoguan 51200, China. jscl2009@163.com. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China. hnndjlw@163.com. Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China. hnndjlw@163.com. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China. xieliangsicq@163.com. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China. lipao@mail.nankai.edu.cn. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China. m15216896160_1@163.com"
Journal Title:		Molecules
Year:		2018
Volume:		20181130
Issue:		12
Page Number:		-
DOI:		10.3390/molecules23123155
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"This study optimized the headspace solid phase microextraction (HS-SPME) conditions for the analysis of the volatile flavor compounds of Chinese south stinky tofu brine by gas chromatography-mass spectrometry (GC-MS). The optimum HS-SPME conditions established were as follows: polar column CD-WAX, white 85 mum polyella extractor, extraction temperature 60 degrees C, equilibrium time 20 min, extraction time 40 min. Under these conditions, a total of 63 volatile flavor compounds in five stinky tofu brines were identified. The offensive odor of the stinky tofu may be derived from some of the volatile flavor compounds such as phenol, p-cresol, 3-methylindole, indole, acetic acid, propionic acid, isobutyric acid, n-butyric acid and 3-methylbutanoic acid. The volatile flavor substances data was examined by principal component analysis (PCA) to visualize the response patterns in the feature space of principal components (PC). PCA analysis results revealed that the Chengshifu brine (STB1) and Baise jingdian brine (STB4) are similar in PC 1, 2, and 3, and the two brines have a similar flavor. Results also indicate that the Huogongdian brine (STB2) and Wangcheng brine (STB3) can be grouped in the same class as they are similar in PC 3. However, PC 1, 2, and 3 of the Luojia brine (STB5) and other brands of brine are different as is the flavor"
Keywords:		Gas Chromatography-Mass Spectrometry/*methods Principal Component Analysis Salts/*chemistry Solid Phase Microextraction/*methods Soy Foods/*analysis Temperature Volatile Organic Compounds/*analysis Hs-spme-gc-ms brine optimum condition stinky tofu volatil;
Notes:		"MedlineTang, Hui Ma, Jin-Kui Chen, Lin Jiang, Li-Wen Xie, Jing Li, Pao He, Jing eng 31571819/National Natural Science Foundation of China/ 31371828/National Natural Science Foundation of China/ 433-99000412/key projects from YingDong Institute of Food Science and Technology, Shaoguan University/ Switzerland 2018/12/06 Molecules. 2018 Nov 30; 23(12):3155. doi: 10.3390/molecules23123155"