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. 2019 Sep;84(9):2441-2448.
doi: 10.1111/1750-3841.14760. Epub 2019 Aug 20.

Characterization of Volatile Compounds by SPME-GC-MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria-Fermented Soybean Product

Xuejing Fan  1 , Gefei Liu  1 , Yali Qiao  1 , Yanjiao Zhang  1 , Cong Leng  1 , Hongyu Chen  1 , Jiahui Sun  1 , Zhen Feng  1
Affiliations

Characterization of Volatile Compounds by SPME-GC-MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria-Fermented Soybean Product

Xuejing Fan et al. J Food Sci. 2019 Sep.

Abstract

The purpose of the present study was to evaluate the volatile profile of Kedong sufu, which is a typical bacteria-fermented soybean product in China, using solid phase microextraction coupled to gas chromatography and mass spectrometry and to reveal the evolution and diversity of flavor substances for this specialty. A total of 75 compounds were identified, including 35 esters, 4 alcohols, 4 phenols, 4 aldehydes, 7 acids, 10 ketones, and 11 other compounds from sufu samples during ripening. Some volatile compounds increased with ripening time, especially hexadecenoic acid ethyl ester, methoxy acetic acid pentyl ester, benzene propanoic acid ethyl ester, ethyl 9-hexadecenoate, ethyl oleate, ethanol, 3-methyl-1-butanol, 5-methoxy-1-pentanol, and eugenol; these compounds enriched the flavors and provided the typical savory taste of Kedong sufu. PRACTICAL APPLICATION: This research elucidated the formation of flavor substances in sufu. For traditional fermented foods, this study provides a scientific basis for promoting the generation of typical flavor substances and for the precise determination of maturity time.

Keywords: SPME; fermentation; soybean; sufu; volatile.

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