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Food Chem

Title:		HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu
Author(s):		Yang Y; Wang B; Fu Y; Shi YG; Chen FL; Guan HN; Liu LL; Zhang CY; Zhu PY; Liu Y; Zhang N;
Address:		"College of Food Engineering, Harbin University of Commerce, Harbin 150076, China. College of Food Science, Southwest University, Chongqing 400715, China. Shandong Hanon Scientific Instruments Co., Ltd, Shandong 251500, China. College of Food Engineering, Harbin University of Commerce, Harbin 150076, China. Electronic address: foodzhangna@163.com"
Journal Title:		Food Chem
Year:		2021
Volume:		20201224
Issue:
Page Number:		128880 -
DOI:		10.1016/j.foodchem.2020.128880
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The variations in flavor substances across the different stages of fermented soybean whey tofu (FSWT) production were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with principal component analysis (PCA). The results revealed 24 representative flavor compounds in the samples across all production stages. After heating, the signal intensity of hexanal, 1-octen-3-ol, heptanal, and (E)-2-hexenol, which are unpleasant flavor substances found in raw soymilk, weakened, whereas those of some aroma substances increased. Furthermore, fermented flavor compounds, namely, 2-heptanone, 2-pentylfuran, pentanal, and 2,3-butanedione, were produced after the addition of fermented soybean whey as a coagulant. A PCA based on the signal intensity of the detected volatile compounds revealed effective differentiation of samples from different stages into comparatively independent spaces. These results showed that the flavor fingerprints of the samples from different stages of FSWT production can be successfully built using HS-GC-IMS and PCA based on the detected volatile compounds"
Keywords:		"Chromatography, Gas Fermentation Ion Mobility Spectrometry Principal Component Analysis Soy Foods/*analysis Soybeans/*chemistry/metabolism Volatile Organic Compounds/*analysis/chemistry (E)-2-Hexenol (PubChem CID5318042) 1-Hexanol (PubChem CID8103) 1-Octe;"
Notes:		"MedlineYang, Yang Wang, Bing Fu, Yu Shi, Yan-Guo Chen, Feng-Lian Guan, Hua-Nan Liu, Lin-Lin Zhang, Chun-Yan Zhu, Peng-Yu Liu, Ying Zhang, Na eng England 2021/01/09 Food Chem. 2021 Jun 1; 346:128880. doi: 10.1016/j.foodchem.2020.128880. Epub 2020 Dec 24"