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Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage
Stinky tofu is a traditional Chinese food with wide consumption in China. Nevertheless, the dynamic changes in the flavour of stinky tofu during storage have yet to be investigated. In this study, the flavour changes of stinky tofu over six different storage periods were comprehensively analysed thr...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093793/ https://www.ncbi.nlm.nih.gov/pubmed/37048231 http://dx.doi.org/10.3390/foods12071410 |
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author | Tian, Huaixiang Zou, Ling Li, Li Chen, Chen Yu, Haiyan Ma, Xinxin Huang, Juan Lou, Xinman Yuan, Haibin |
author_facet | Tian, Huaixiang Zou, Ling Li, Li Chen, Chen Yu, Haiyan Ma, Xinxin Huang, Juan Lou, Xinman Yuan, Haibin |
author_sort | Tian, Huaixiang |
collection | PubMed |
description | Stinky tofu is a traditional Chinese food with wide consumption in China. Nevertheless, the dynamic changes in the flavour of stinky tofu during storage have yet to be investigated. In this study, the flavour changes of stinky tofu over six different storage periods were comprehensively analysed through sensory, electronic nose and gas chromatography-mass spectrometry (GC-MS) analyses. The results of the sensory and electronic nose analyses confirmed the changes in the flavour of stinky tofu across different storage periods. In the GC-MS analysis, 60 volatile compounds were detected during storage, and the odour activity values indicated that 29 of these 60 compounds significantly contributed to the aroma profile. During storage, the alcohol concentration of the stinky tofu gradually decreased while the acid and ester concentrations increased. According to a partial least squares analysis, 2-phenylethyl acetate, 2-phenylethyl propanoate, p-cresol, and phenylethyl alcohol, which were detected after 10 days of storage, promoting the release of an overripe apple-like odour from the stinky tofu. Findings regarding the flavour changes and characteristics of stinky tofu during different storage periods can provide a potential reference for recognising the quality of these products. |
format | Online Article Text |
id | pubmed-10093793 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-100937932023-04-13 Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage Tian, Huaixiang Zou, Ling Li, Li Chen, Chen Yu, Haiyan Ma, Xinxin Huang, Juan Lou, Xinman Yuan, Haibin Foods Article Stinky tofu is a traditional Chinese food with wide consumption in China. Nevertheless, the dynamic changes in the flavour of stinky tofu during storage have yet to be investigated. In this study, the flavour changes of stinky tofu over six different storage periods were comprehensively analysed through sensory, electronic nose and gas chromatography-mass spectrometry (GC-MS) analyses. The results of the sensory and electronic nose analyses confirmed the changes in the flavour of stinky tofu across different storage periods. In the GC-MS analysis, 60 volatile compounds were detected during storage, and the odour activity values indicated that 29 of these 60 compounds significantly contributed to the aroma profile. During storage, the alcohol concentration of the stinky tofu gradually decreased while the acid and ester concentrations increased. According to a partial least squares analysis, 2-phenylethyl acetate, 2-phenylethyl propanoate, p-cresol, and phenylethyl alcohol, which were detected after 10 days of storage, promoting the release of an overripe apple-like odour from the stinky tofu. Findings regarding the flavour changes and characteristics of stinky tofu during different storage periods can provide a potential reference for recognising the quality of these products. MDPI 2023-03-26 /pmc/articles/PMC10093793/ /pubmed/37048231 http://dx.doi.org/10.3390/foods12071410 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Tian, Huaixiang Zou, Ling Li, Li Chen, Chen Yu, Haiyan Ma, Xinxin Huang, Juan Lou, Xinman Yuan, Haibin Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage |
title | Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage |
title_full | Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage |
title_fullStr | Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage |
title_full_unstemmed | Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage |
title_short | Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage |
title_sort | characterisation of the aroma profile and dynamic changes in the flavour of stinky tofu during storage |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093793/ https://www.ncbi.nlm.nih.gov/pubmed/37048231 http://dx.doi.org/10.3390/foods12071410 |
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