|Table of Contents|

Influence of Different Coagulant on Volatile Flavor of Tofu(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2011年06期
Page:
993-996
Research Field:
Publishing date:

Info

Title:
Influence of Different Coagulant on Volatile Flavor of Tofu
Author(s):
LIU Xiang-ying; KANG Li-ning; TIAN Zhi-gang; SONG Zhi-feng; NIU Hong-hong
Center of Agro-Food Technology,Jilin Academy of Agricultural Sciences,Changchun 130033,Jilin,China
Keywords:
Tofu; Volatile flavor; SDE; GC-MS
PACS:
S565.1
DOI:
10.11861/j.issn.1000-9841.2011.06.0993
Abstract:
Volatile constituents of tofu extracted by Simultaneous Distillation Extraction(SDE)method were identifed by Gas Chromatography-Mass Spectrometry(GC-MS).Twenty-eight,21 and 24 volatile constituent of tofu processed by CaSO4,MgCl2 and glucolactone were extracted，respectively.Eighteen volatile constituent were in common.The specific volatile constituent of tofu processed by CaSO4 were 1-Hexanol,2-ethyl-,2-Nonen-1-ol,(E)-,1-Nonanol,Octadecane and Nonadecane.1-Octen-3-yl-acetate and diisobutyl adipate were the specific volatile constituent of tofu processed by glucolactone.

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