https://scholars.lib.ntu.edu.tw/handle/123456789/414042
標題: | Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean | 作者: | Moy Y.-S. Lu T.-J. Chou C.-C. |
關鍵字: | Alcohols;Aldehydes;Esters;Ripening process;Sufu;Volatiles | 公開日期: | 2012 | 卷: | 113 | 期: | 2 | 起(迄)頁: | 196-201 | 來源出版物: | Journal of Bioscience and Bioengineering | 摘要: | 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¢XC 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. ? 2011 The Society for Biotechnology, Japan. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/414042 | ISSN: | 13891723 | DOI: | 10.1016/j.jbiosc.2011.09.021 |
顯示於: | 食品科技研究所 |
在 IR 系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。