期刊论文

Jiang, Li-Wen

英文

Molecules

1420-3049

2018

23

12

10.3390/molecules23123155

Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31571819, 31371828]; Henry Fok School of Food Science and Engineering, Shaoguan University, Shaoguan, Guangdong, China [433-99000412]

本校为第一且通讯机构

This study optimized the headspace solid phase microextraction (HS-SPME) conditions for the analysis of the volatile flavor compounds of Chinese south stinky tofu brine by gas chromatography-mass spectrometry (GC-MS). The optimum HS-SPME conditions established were as follows: polar column CD-WAX, white 85 µm polyella extractor, extraction temperature 60 ◦ C, equilibrium time 20 min, extraction time 40 min. Under these conditions, a total of 63 volatile flavor compounds in five stinky tofu brines were identified. The offensive odor of the sti...