Comparative Volatiles Profiling in Milk-Flavored White Tea and Traditional White Tea Shoumei Via Hs-Spme-Gc-Tofms and Oav Analyses

Zhang, Hao; Feng, Jing; Chen, Qianlian; Lin, Hetong; Zhou, Xiao‐Nong; Zhuang, Jiayun; Wang, Jin‐Yuan; Tan, Yinling; Sun, Zhuo; Wang, Yanfei; Yu, Bugui

doi:10.2139/ssrn.4386156

Cited by 1 publication

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“…An OAV value between 0.1 and 1.0 indicates that the compound has an overall effect on modifying the flavor. A value above 1.0 indicates that the compound is a crucial flavoring substance that has the potential to alter the overall flavor of the food sample 29 . Moreover, the greater the OAV value, the more significant is its contribution to the overall flavor of the food system 30 .…”

Section: Resultsmentioning

confidence: 99%

Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties

Chen,

Ma,

Jiang

et al. 2024

J Sci Food Agric

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BackgroundEnergy‐saving and low‐carbon baking processes, as well as the need to determine the flavor‐forming mechanisms of baked dried tofu, were becoming increasingly necessary. The application of emerging catalytic infrared radiation (CIR) technology in baking of dried tofu is considered of high interest due to the low energy consumption and high baking efficiency compared to traditional baking methods. Hence, this study aimed to investigate the evolution of aroma compounds in baked dried tofu during CIR baking process and reveal relevant relationships between physical qualities, potential flavor precursors and key volatile compounds.ResultsThe results showed that the surface color of dried tofu gradually turned an appetizing golden yellow color during the rapid heating process caused by the uniform infrared radiation from the upper and lower radiant emitters. Meanwhile, the moisture of dried tofu experienced minimal reduction and the hardness of dried tofu gradually increased with the formation of crust on the surface. In addition, 49 volatile compounds were identified by HS‐SPME‐GC–MS and 13 substances, including 1‐hexanol, 1‐octen‐3‐ol, 1‐pentanol, heptanal, nonanal, hexanal, (E,E)‐2,4‐decadienal, (E,Z)‐2,4‐decadienal, octanal, (E)‐2‐octenal, (E)‐2‐nonenal, 2‐heptanone, and 2‐pentyl‐furan, were confirmed as key aroma compounds. Moreover, the amino acids including aspartic, glutamic, isoleucine, lysine, and arginine acid and fatty acids including butyric, caprylic, capric, tridecanoic, stearic, oleic, and linolenic, were responsible for the unique flavor of the CIR baked dried tofu.ConclusionsConsequently, the findings can provide the scientific basis for manufacturers to achieve precise quality control and large‐scale production of CIR baked dried tofu products.This article is protected by copyright. All rights reserved.

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Section: Resultsmentioning

confidence: 99%