期刊
FOOD CHEMISTRY
卷 275, 期 -, 页码 32-40出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.09.018
关键词
Sufu (fermented soybean curd); HS-SPME; Aroma impact components; Sample discrimination
A rapid headspace solid-phase microextraction method was optimized to detect volatile components in three commercial plain sufu samples. The method was then used to qualify 14 aroma impact components that contribute significantly to the volatile profile in 12 commercial samples produced at three locations and laboratoryscale fermented samples aged for 3, 15, 30, and 90 days. Principal component analysis (PCA) was subsequently used to group the samples. The optimized method identified 148 volatile compounds in three commercial samples, and the concentrations of 14 aroma impact compounds varied significantly among commercial and laboratory samples. PCA confirmed that these samples could be discriminated according to their production location and aging time, thereby rendering this method a simple strategy for sample discrimination.
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