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J Biosci Bioeng


Title:"Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean"
Author(s):Moy YS; Lu TJ; Chou CC;
Address:"Graduate Institute of Food Science and Technology, National Taiwan University 59, lane 144, Keelung Rd., Sec. 4, Taipei 10673, Taiwan"
Journal Title:J Biosci Bioeng
Year:2012
Volume:20111102
Issue:2
Page Number:196 - 201
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"

 
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