Moy Y.-S.Lu T.-J.Chou C.-C.2019-07-162019-07-16201213891723https://scholars.lib.ntu.edu.tw/handle/123456789/414042In 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.AlcoholsAldehydesEstersRipening processSufuVolatilesjournal article10.1016/j.jbiosc.2011.09.0212-s2.0-84856771076https://www.scopus.com/inward/record.uri?eid=2-s2.0-84856771076&doi=10.1016%2fj.jbiosc.2011.09.021&partnerID=40&md5=790b406766912444c150f349d5d72e83