Analysis Of The Characteristic Aroma Components Of Sufu And Its Effect On Taste

Sufu is a traditional soybean fermented food in China with unique flavor and delicious taste.In this paper,volatile components of huaqiao sufu was analyzed.Sensory evaluation was conducted to assess the contribution to the umami aftertaste and palatability of important aroma components in huaqiao sufu.Volatile components of guilin huaqiao commercial fermented soybean curds were extracted using a vacuum simultaneous distillation-extraction apparatus,and extracts were analyzed by gas chromatography/mass spectrometry.A total of 88 compounds was found.Esters(26),Alcohols(14),Aldehydes(14),Acids(5),Alkenes(4),Ketones(4),Alkanes(6),Phenols(6),Ethers(2),Furans(2),Pyrazine(1),S-containing compounds(3),Aromatic compound(1).V-SDE-GC-MS could be used to extract,separate and identify the volatile compounds in this study.The aroma of huaqiao sufu can be described as an intensive fermented note and obvious alcohol note,accompanied by mild meaty,sweet,fatty and fruity notes,and a very little flowery note.Almost no sour note.Twenty aroma components were identified by GC-O.Including 1-octene-3-ol and(E,E)-2,4-decadienal,which have the highest FD factor(FD=729).Ethyl 2-methylbutyrate and eugenol,which have the second highest FD factor(FD=243).A total of 14 characteristic aroma components with OAV values >1 were obtained,including ethyl butyrate(OAV=55),ethyl 2-methylbutyrate(OAV=212),1-octen-3-ol(OAV=129),2-pentyl-furan(OAV=58),hexanoic acid ethyl ester(OAV=483),(E,E)-2,4-decadienal(OAV=1015),(E,E)-2,4-nonadienal(OAV=151)and eugenol(OAV=291),which have the highest OAV values.These characteristic aroma components provide an intensive fatty,sweet,fruity,flowery notes,obvious alcohol note and mild fermented and meaty notes for huaqiao sufu.Sensory evaluation was conducted to assess the contribution to the umami solution's(composed of 0.5% sodium chloride and 0.06% monosodium Lglutamate)umami aftertaste and palatability of nine aroma components determined by the preliminary experiment.The results revealed that(E,E)-2,4-nonadienal can significantly improve palatability at 10 ppb concentration,and can significantly improve the perceived intensity of umami aftertaste at 100 ppb concentration,1-octene-3-ol can significantly improve palatability at 6-60 ppb concentration,(E,E)-2,4-decadienal can significantly improve the palatability of and the perceived intensity of umami aftertaste at 12 ppb concentration,eugenol can significantly improve the palatability of and the perceived intensity of umami aftertaste at 5-50 ppb concentration,hexanoic acid ethyl ester can significantly improve palatability at 4 ppb concentration,phenylacetaldehyde can significantly improve palatability at 180 ppb concentration,phenylethyl Alcohol can significantly improve palatability at 11.4 ppb concentration.On the whole,(E,E)-2,4-decadienal,1-octene-3-ol,(E,E)-2,4-nonadienal,eugenol,ethyl n-hexanoate,Phenylacetaldehyde are not only characteristic aroma components in huaqiao sufu,but also significantly effect huaqiao sufu's umami aftertaste or palatability.