Characterizing aroma profiles of fermented soybean curd with ageing solutions during fermentation

Self Cite

The quality and safety of sufu fermented using Mucor racemosa M2 was studied and compared with naturally fermented sufu. After 90 days post-fermentation, both naturally fermented and inoculated fermented sufu reached the maturity standard of sufu, and the degree of protein hydrolysis of natural sufu (WP/TP: 34% ± 1%; AAN/TN: 33% ± 1%) was slightly higher than that of the inoculated sufu (WP/TP: 28.2% ± 0.4%; AAN/TN: 27% ± 1%). The hardness and adhesiveness of inoculated sufu (Hadness: 1063 g ± 211 g; Adhesiveness: −80 g ± 47 g) were significantly greater than those of natural sufu (Hadness: 790 g ± 57 g; Adhesiveness: −23 g ± 28 g), and the internal structure of natural sufu was denser and more uniform than that of inoculated sufu. A total of 50 aroma compounds were detected in natural and inoculated sufu. The total number of bacterial colonies in naturally fermented sufu was significantly higher than that in inoculated sufu, and the pathogenic bacteria in both types of fermented sufu were lower than the limit of pathogenic bacteria required in fermented soybean products. The content of biogenic amines in sufu was determined by high performance liquid chromatography (HPLC), and the results showed that the content of biogenic amines (Putrescine, Cadaverine, Histamine, Tyramine, etc.) in naturally fermented sufu was significantly higher than that in inoculated fermented sufu. Especially the histamine content, after 90 days of fermentation, was found to be 64.95 ± 4.55 for inoculated fertilization and 44.24 ± 0.71 for natural fertilization. Overall, the quality of inoculated sufu was somewhat better than that of natural sufu, and the M2 strain can be used to ferment sufu.

Section: Resultssupporting

confidence: 93%

“…The sufu was prepared as described by Wei, Yang, Regenstein, Liu and Liu [ 12 ]. After soaking, soybeans were refined, boiled, pulped, pressed into tofu and then cut into small pieces (3.5 × 3.5 × 1.5 cm).…”

Section: Methodsmentioning

confidence: 99%

Evaluation of Sufu Fermented Using Mucor racemosus M2: Biochemical, Textural, Structural and Microbiological Properties

Xie

Guan

Zhang

et al. 2023

Self Cite

“…Among these alcohols, hexanol and 1-octen-3-ol may promote the beany smell of stinky tofu through synergy or masking effects [ 20 ]. Phenylethyl alcohol, which has a sweet rose-like fragrance, is a typical volatile compound in food and is likely derived from benzenesulfonic acid through a series of reactions [ 21 , 22 ].…”

Section: Resultsmentioning

confidence: 99%

“…As shown in Figure 3 , esters were mainly detected in the post-fermentation samples (storage period of 10–13 days), and the numbers of esters increased as the storage period was prolonged, likely because of the delay in esterification between acids and alcohols [ 22 ]. High concentrations of the esters 2-phenethyl acetate and 2-phenethyl propionate were detected on Day 7 and Day 10.…”

Section: Resultsmentioning

confidence: 99%

Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage

Tian

Zou

Li³

et al. 2023

Stinky tofu is a traditional Chinese food with wide consumption in China. Nevertheless, the dynamic changes in the flavour of stinky tofu during storage have yet to be investigated. In this study, the flavour changes of stinky tofu over six different storage periods were comprehensively analysed through sensory, electronic nose and gas chromatography-mass spectrometry (GC-MS) analyses. The results of the sensory and electronic nose analyses confirmed the changes in the flavour of stinky tofu across different storage periods. In the GC-MS analysis, 60 volatile compounds were detected during storage, and the odour activity values indicated that 29 of these 60 compounds significantly contributed to the aroma profile. During storage, the alcohol concentration of the stinky tofu gradually decreased while the acid and ester concentrations increased. According to a partial least squares analysis, 2-phenylethyl acetate, 2-phenylethyl propanoate, p-cresol, and phenylethyl alcohol, which were detected after 10 days of storage, promoting the release of an overripe apple-like odour from the stinky tofu. Findings regarding the flavour changes and characteristics of stinky tofu during different storage periods can provide a potential reference for recognising the quality of these products.

“…Benzeneacetaldehyde is a fatty aldehyde derived from the decomposition of fatty acids with a sweet fruity aroma on dilution [39]. This is usually detected in fermented soybean [40], fermented black tea [41], and fermented large yellow croaker [42] and is used as a volatile marker. Similarly, benzeneacetaldehyde is also detected in shrimp paste samples [43], the production of which is linked to phenylalanine.…”

Section: Multivariate Pca and Opls-da Analyses Of Vocs In Shrimp Pastementioning

confidence: 99%

Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS

Deng

Wang

Zhang

et al. 2022

The present study focused on the determination of color, flavor, taste, and volatile organic compounds (VOCs) changes of shrimp paste fermented for 1, 2, 3, and 8 years by E-nose, E-tongue, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). During fermentation, the color of shrimp paste turned dark brown with decreases in L*, a*, and b* values. Inorganic sulfide odor was dominant in all fermented samples. The umami, richness, and aftertaste-B reached a maximum in year 3 of fermentation. A total of 182 volatiles, including long-chain alkanes, esters, aldehydes, olefins, ketones, acids, furans, and pyrazines, were detected. Sixteen VOCs including dimethyl disulfide, methional, trimethyl-pyrazine, (E,E)-2,4-heptadienal, benzeneacetaldehyde were selected as flavor markers. Correlation analysis showed that 94 VOCs were related to saltiness while 40, 17, 21, 22, and 24 VOCs contributed to richness, umami, aftertase-B, sourness, and bitterness, respectively. These novel data may help in optimizing fermentation duration to achieve target flavor indicators in opossum shrimp paste production.