豆腐挥发性风味成分的研究

上海大学学报(自然科学版)

豆腐挥发性风味成分的研究

亓顺平，翁新楚

上海大学生命科学学院，上海 200444

收稿日期:2006-10-30 修回日期:1900-01-01 出版日期:2008-02-28 发布日期:2008-02-28
通讯作者: 翁新楚

Volatile Flavor Compounds of Tofu

QI Shun-ping, WENG Xin-chu

School of Life Sciences, Shanghai University, Shanghai 200444, China

Received:2006-10-30 Revised:1900-01-01 Online:2008-02-28 Published:2008-02-28
Contact: WENG Xin-chu

摘要/Abstract

摘要： 通过同时蒸馏萃取 (SDE)及气相色谱-质谱联用 (GC-MS) 分析技术，研究了豆腐的挥发性风味成分，共有44 种化合物被检出，其中包括12种醇类、12种醛类、10种酯类、2种酮类及8种其他化合物.从化合物的香气活性值可知，(E,E)-2,4-癸二烯醛、二甲基二硫醚、3-甲基丁醛、丁酸乙酯、2-甲基丁醛是豆腐挥发性风味的重要组成成分，芳香味、卷心菜味、果味、可可味等构成了豆腐的特征风味.

关键词: 豆腐, 挥发性风味, 气相色谱质谱联用, 同时蒸馏萃取

Abstract: Volatile flavor components of tofu were analyzed by simultaneous distillation-extraction (SDE) combined with gas chromatographymass spectrometry (GC-MS). A total of 44 compounds were identified, including 12 alcohols, 12 aldehydes, 10 esters, 2 ketones and 8 other compounds. The odor activity values (OAV) of the compounds showed that (E,E)-2,4-decadienal, dimethyl disulphide, 3-methylbutanal, ethyl butyrate, and 2-methylbutanal contributed to the characteristic odor of tofu which contained sweet, abbage, fruity and cocoa aroma.

Key words: GC-MS, SDE, volatile flavor, tofu

中图分类号:

TS214.2

亓顺平;翁新楚. 豆腐挥发性风味成分的研究[J]. 上海大学学报(自然科学版).

QI Shun-ping;WENG Xin-chu. Volatile Flavor Compounds of Tofu[J]. Journal of Shanghai University（Natural Science Edition）.