期刊论文

Effect of frying treatment on volatile flavor substances in stinky tofu

中文

中国酿造

0254-5071

2019

38

3

14-17

10.11882/j.issn.0254-5071.2019.03.004

国家自然科学基金项目（31571819）；

本校为第一机构

以长沙臭豆腐为原料,采用顶空固相微萃取结合气相色谱质谱联用(HS-SPME-GC-MS)技术检测臭豆腐油炸前后的挥发性风味成分,研究油炸对臭豆腐的挥发性风味物质的影响。结果表明,油炸前的臭豆腐中共鉴定出37种挥发性物质,主要由醛类、醇类、烷类、含硫化合物和呋喃类组成;油炸后的臭豆腐中共鉴定出40种挥发性物质,除上述物质外,还含有苯类、酮类和酸酐类等物质,而醇类物质较少。与油炸前的臭豆腐相比,油炸后的臭豆腐中醇类、烯类、烷类的相对含量呈递减趋势,酮类、醛类、苯类、其他杂环类化合物的相对含量呈递增趋势。

Using Changsha stinky tofu as raw material, the volatile flavor components in the stinky tofu before and after frying were detected by HSSPME-GC-MS, and the effects of frying on the volatile flavor substances in stinky tofu was studied. The results showed that a total of 37 kinds of volatile substances were identified in the stinky tofu before frying, which were mainly aldehydes, alcohols, alkanes, sulfur-containing compounds and furans;a total of 40 kinds of volatile substances were identified in the stinky tofu after frying, which including benzene, ketone, acid anhydride, less alcohols and ...