Fingerprints of volatile flavor compounds from southern stinky tofu brine with headspace solid-phase microextraction/gas chromatography–mass spectrometry and chemometric methods

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作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Li, Pao;Xie, Jing;Tang, Hui;Shi, Cong;Xie, Yanhua;...

通讯作者：

Jiang, Liwen

作者机构：

[Tang, Hui; Xie, Jing; Zhang, Chunyan; Zhou, Hongli; Xie, Yanhua; Zeng, Yulun; He, Jing; Shi, Cong; Xia, Bo; Jiang, Liwen; Li, Pao] Hunan Agr Univ, Coll Food Sci & Technol, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha, Hunan, Peoples R China.

[Li, Pao] Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha, Hunan, Peoples R China.

[Jiang, Liwen] Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China.

通讯机构：

[Jiang, Liwen] H

Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China.

语种：

英文

关键词：

chemometric methods;fingerprints;organic volatile flavor compounds;solid-phase microextraction;southern stinky tofu

期刊：

FOOD SCIENCE & NUTRITION

ISSN：

2048-7177

年：

2019

卷：

期：

页码：

890-896

DOI：

10.1002/fsn3.943

基金类别：

Hunan Agricultural University; National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31571819, 31601551, 31671931]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学技术学院

摘要：

It is difficult to produce southern stinky tofu, a famous traditional Chinese snack, at industry scale due to the complex composition of its brine. In this study, the fingerprints of organic volatile flavor compounds in the southern stinky tofu brine samples from five manufacturers were studied using headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC-MS) with the aid of chemometric methods. The fingerprints were obtained by HS-SPME/GC-MS and analyzed with the time shift alignment method, Shannon entropy, cor...

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Fingerprints of volatile flavor compounds from southern stinky tofu brine with headspace solid-phase microextraction/gas chromatography–mass spectrometry and chemometric methods

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