ArticleMolecules (Basel, Switzerland)2018
GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions.
Article in Molecules (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 31 citations in OpenAlex.
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- Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage.Foods (Basel, Switzerland) · 2023Article
- Effect of Diatomite on the Thermal Degradation Behavior of Polypropylene and Formation of Graphene Products.Polymers · 2022Article
- Dietary Supplementation of Chitosan Oligosaccharide-Frontiers in immunology · 2022Article
- Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran.Plants (Basel, Switzerland) · 2021Article
- Effects of rhamnolipids on growth performance and intestinal health parameters in Linnan yellow broilers.Poultry science · 2021Article
- Screening of dominant strains in red sour soup from Miao nationality and the optimization of inoculating fermentation conditions.Food science & nutrition · 2021Article
- Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments.Molecules (Basel, Switzerland) · 2019Article
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Authors and funding
7 authors at 3 institutions in 1 country.
Funding
Abstract
This study optimized the headspace solid phase microextraction (HS-SPME) conditions for the analysis of the volatile flavor compounds of Chinese south stinky tofu brine by gas chromatography-mass spectrometry (GC-MS). The optimum HS-SPME conditions established were as follows: polar column CD-WAX, white 85 μm polyella extractor, extraction temperature 60 °C, equilibrium time 20 min, extraction time 40 min. Under these conditions, a total of 63 volatile flavor compounds in five stinky tofu brines were identified. The offensive odor of the stinky tofu may be derived from some of the volatile flavor compounds such as phenol, p-cresol, 3-methylindole, indole, acetic acid, propionic acid, isobutyric acid, n-butyric acid and 3-methylbutanoic acid. The volatile flavor substances data was examined by principal component analysis (PCA) to visualize the response patterns in the feature space of principal components (PC). PCA analysis results revealed that the Chengshifu brine (STB1) and Baise jingdian brine (STB4) are similar in PC 1, 2, and 3, and the two brines have a similar flavor. Results also indicate that the Huogongdian brine (STB2) and Wangcheng brine (STB3) can be grouped in the same class as they are similar in PC 3. However, PC 1, 2, and 3 of the Luojia brine (STB5) and other brands of brine are different as is the flavor.
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