Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean(BREWING AND FOOD TECHNOLOGY)
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概要
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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℃ 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.
著者
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Lu Ting-jang
Graduate Institute Of Food Science And Technology National Taiwan University
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Chou Cheng-chun
Graduate Institute Of Food Science And Technology National Taiwan University
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Moy Yin-Soon
Graduate Institute of Food Science and Technology, National Taiwan University
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Moy Yin-soon
Graduate Institute Of Food Science And Technology National Taiwan University
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