摘要
采集不同后熟阶段的酸浆豆腐为样本,对其游离氨基酸、有机酸、挥发性风味物质进行测定。结果显示,游离氨基酸和有机酸是滋味物质的主要来源,其中酸味氨基酸是主要的呈味物质,在不同的后熟阶段占总氨基酸的33%~35%。后熟过程中乳酸、乙酸和柠檬酸3种有机酸是主要呈味物质且含量最高,其总量约占有机酸总量的50.08%~65.00%。后熟过程中共检测到84种风味化合物,包括醛类、醇类、酚类、呋喃类等化合物,共同赋予酸浆豆腐独特的酵香风味。
Free amino acids, organic acids and volatile flavor components in samples of tofu coagulated with fermented tofu whey collected at different ripening stages were determined. The results showed that free amino acids and organic acids were the major sources of taste substances;sour-taste amino acids were the major taste components, accounting for 33%–35%of the total amino acids at all tested ripening stages. Lactic acid, acetic acid and citric acid were the most abundant flavor substances during the ripening process, accounting for approximately 50.08%–65.00% of the total organic acids. A total of 84 flavor compounds, including aldehydes, alcohols, phenols, furans and other compounds, were detected in the tofu samples, together endowing the tofu with a unique fermented flavor.
作者
杨杨
王冰
石彦国
关桦楠
边鑫
陈凤莲
刘琳琳
刘颖
张娜
YANG Yang;WANG Bing;SHI Yanguo;GUAN Huanan;BIAN Xin;CHEN Fenglian;LIU Linlin;LIU Ying;ZHANG Na(School of Food Engineering,Harbin University of Commerce,Harbin 150076,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第20期152-159,共8页
Food Science
基金
“十三五”国家重点研发计划重点专项(2016YFD0400402)
国家自然科学基金面上项目(32072258
31871747)
黑龙江省科技重大专项(2019ZX08B02
2020ZX08B02)
中央财政支持地方高校发展专项资金优秀青年人才支持计划项目
哈尔滨商业大学“青年创新人才”项目(2019CX06
2020CX26)。
关键词
酸浆豆腐
后熟过程
游离氨基酸
有机酸
风味物质
tofu coagulated with fermented soybean whey
ripening process
free amino acids
organic acids
flavor components
