title: Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean.
abstract: In the present study, sufu, a soft cheese-like oriental fermented food, was prepared by ripening the salted-tofu cubes in Aspergillus oryzae-fermented soybean-rice koji at 37°C for 16 days (16-day sufu). Sufu was further held at room temperature for another 30 days (46-day sufu). The volatile components of the non-fermented tofu cubes and the sufu products were identified and quantified by GC and GC-MS. A total of 70 volatile compounds including 20 aldehydes, 18 alcohols, 16 esters, 5 ketones, 5 acids and 6 other compounds were identified. Sufu products contained more volatile compounds than non-fermented tofu cubes qualitatively and quantitatively. After 16-days of ripening, fatty acid, aldehyde and ester were noted to be the dominant volatile fractions. In contrast, the 46-day sufu contained ester, and alcohol as the major volatile fractions. They comprise approximately 63.9% of the total volatile components.
authors: Graduate Institute of Food Science and Technology, National Taiwan University 59, lane 144, Keelung Rd., Sec. 4, Taipei 10673, Taiwan.
authors: Yin-Soon
authors: YS
authors: Moy
authors: Ting-Jang
authors: TJ
authors: Lu
authors: Cheng-Chun
authors: CC
authors: Chou
mesh_terms: D000143:Acids / Q000032:analysis; D000438:Alcohols / Q000032:analysis; D000447:Aldehydes / Q000032:analysis; D001236:Aspergillus oryzae / Q000378:metabolism; D004798:Enzymes / Q000378:metabolism; D004952:Esters / Q000032:analysis; D005285:Fermentation; D008401:Gas Chromatography-Mass Spectrometry; D007659:Ketones / Q000032:analysis; D045730:Soy Foods / Q000032:analysis*; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000143:Acids; D000438:Alcohols; D000447:Aldehydes; D004798:Enzymes; D004952:Esters; D007659:Ketones; D055549:Volatile Organic Compounds