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