Food and Fermentation Industries >

2023 , Vol. 49 >Issue 6: 210 - 214

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032057

Flavors of sufu fermented by Baijiu with different aroma types

  • ZHANG Renhu ,
  • ZHOU Chongchan ,
  • WU Qian ,
  • SUN Wenjia ,
  • CHEN Zhiwei ,
  • WANG Xianbin
Expand
  • 1(Sichuan New Hope Flavor Co.Ltd., Chengdu 611732, China)
    2(Chengdu National Brewing Food Co.Ltd., Chengdu 610501, China)

Received date: 2022-04-20

  Revised date: 2022-05-16

  Online published: 2023-04-14

Fold

Abstract

To compare and analyze the flavor characteristics and volatile components of sufu fermented by Baijiu with different aroma-types as raw materials, sensory scoring, comprehensive two-dimensional gas chromatography-mass spectrometry, and principal component analysis were used. The results revealed that the rice flavor sample performed the best sensory comprehensive evaluation of sufu fermented with six different flavor Baijius, while the sauce flavor sample performed the worst. A total of 125 flavor substances were identified from six types of sufu, including 79 in Luzhou-flavor Baijiu-brewed sufu, 73 in sauce-flavored sufu, 61 in light-flavored sufu, 79 in Laobaigan-flavored sufu, 64 in Feng-flavored sufu, and 77 in rice-flavored sufu. Luzhou-flavored sufu contained the most types of esters and phenolic compounds; the sauce-flavored sufu contained the most types of aldehydes and pyran compounds; and the Laobaigan-flavored sufu contained the most types of ketones; the rice-flavored sufu not only had the most types of alcohol compounds, but also had the highest content of various flavor substances (except phenols), with a total content of 135.18 μg/g, followed by a light fragrance type with a total content of 81.95 μg/g, and the total content of other sufu was 6.59-16.60 μg/g. The research findings provide basic data for sufu research and development, as well as a reference for the development of high-quality sufu.

Key words： Baijiu; aroma type; sufu; comprehensive two-dimensional gas chromatography-mass spectrometry(GC×GC-MS); flavor compounds

Cite this article

ZHANG Renhu , ZHOU Chongchan , WU Qian , SUN Wenjia , CHEN Zhiwei , WANG Xianbin . Flavors of sufu fermented by Baijiu with different aroma types[J]. Food and Fermentation Industries, 2023 , 49(6) : 210 -214 . DOI: 10.13995/j.cnki.11-1802/ts.032057

References

[1] 解春芝. 基于氨基酸代谢的腐乳酱风味促熟及机理研究[D].贵阳:贵州大学, 2019.
XIE C Z.Study on Sufu paste flavor ripening and mechanism based on amino acid metabolism[D].Guiyang:Guizhou University, 2019.
[2] FAN X J, LYU X P, MENG L, et al.Effect of microwave sterilization on maturation time and quality of low-salt sufu[J].Food Science & Nutrition, 2019, 8(1):584-593.
[3] 喻世哲, 刘晶晶, 吴佳伦, 等.外源蛋白酶对腐乳后发酵理化和感官特性的影响[J].食品科学, 2018, 39(8):64-68.
YU S Z, LIU J J, WU J L, et al.Effect of exogenous protease on the physiochemical and sensory properties of sufu during post-fermentation[J].Food Science, 2018, 39(8):64-68.
[4] 盛宇华, 李静, 林萌慧, 等.蛋白酶辅助法腐乳发酵工艺优化和理化性质分析[J].食品与发酵工业, 2022, 48(9):77-83.
SHENG Y H, LI J, LIN M H, et al.Optimization of protease-assisted sufu fermentation process and analysis of its physicochemical properties[J].Food and Fermentation Industries, 2022, 48(9):77-83.
[5] 赵恒, 陈富安, 赵慧君, 等.茨河腐乳细菌与真菌多样性及其功能关联分析[J].食品与发酵工业, 2022, 48(10):212-218.
ZHAO H, CHEN F A, ZHAO H J, et al.Diversity and functional correlation analysis of bacteria and fungi in Huase sufu[J].Food and Fermentation Industries, 2022, 48(10):212-218.
[6] 樊艳. SPME-GC-MS结合ROAV分析腐乳中的主体风味物质[J].食品工业科技, 2021, 42(8):227-234.
FAN Y.Analysis of main flavor substances in fermented soybean curd by SPME-GC-MS and ROAV[J].Science and Technology of Food Industry, 2021, 42(8):227-234.
[7] 胡文康, 孙莉, 王嘉瑞, 等.不同类型腐乳中挥发性风味成分比较分析[J].中国调味品, 2020, 45(4):47-54.
HU W K, SUN L, WANG J R, et al.Comparative analysis of volatile flavor components in different kinds of sufu[J].China Condiment, 2020, 45(4):47-54.
[8] 陶康, 吴凌伟, 金晓芳, 等.基于高通量基因测序分析腐乳微生物多样性[J].食品科学, 2021, 42(8):143-149.
TAO K, WU L W, JIN X F, et al.Analysis of microbial diversity in Sufu using high-throughput sequencing[J].Food Science, 2021, 42(8):143-149.
[9] JI X Y.Investigation of the volatile components in commercial sufu (Chinese fermented soybean curd) based on HS-SPME/GC-MS combined with multivariate statistical analysis[J].Journal of Food Processing and Preservation, 2020, 44(1):e14309.
[10] XU D D, WANG P, ZHANG X, et al.High-throughput sequencing approach to characterize dynamic changes of the fungal and bacterial communities during the production of sufu, a traditional Chinese fermented soybean food- ScienceDirect[J].Food Microbiology, 2020, 86:103340.
[11] 孙娜, 张雅婷, 于寒松, 等.发酵型青腐乳菌群结构与风味物质及其相关性分析[J].食品科学, 2020, 41(22):177-183.
SUN N, ZHANG Y T, YU H S, et al.Microflora structure and flavor components and correlation between them in fermented stinky tofu[J].Food Science, 2020, 41(22):177-183.
[12] LI D W, MA Y L, LIANG J J, et al.Effects of different production technologies (fermented strains and spices) on biogenic amines in sufu fermentation[J].Journal of Food Processing and Preservation, 2020, 44(8):e14597.
[13] HU M, DONG J, TAN G L, et al.Metagenomic insights into the bacteria responsible for producing biogenic amines in sufu[J].Food Microbiology, 2021, 98(8):103762.
[14] 崔亮. 大豆品种对发酵豆制品品质的影响[D].沈阳:沈阳农业大学, 2019.
CUI L.Effects of soybean varieties on the quality of fermented soybean products[D].Shenyang:Shenyang Agricultural University, 2019.
[15] 穆德伦, 乌日娜, 崔亮, 等.大豆品种对毛霉菌发酵腐乳营养品质的影响[J].食品科学, 2020, 41(23):159-165.
MU D L, WU R N, CUI L, et al.Effects of soybean cultivars on nutrient composition and quality of sufu fermented by Mucor[J].Food Science, 2020, 41(23):159-165.
[16] 黄彩玉, 田缘, 张文婷, 等.利用醪糟代替食用酒精制备腐乳研究[J].农产品加工, 2018(12):9.
HUANG C Y, TIAN Y, ZHANG W T, et al.Study on the substitution of fermented glutinous rice to edible alcohol for sufu making[J].Farm Products Processing, 2018(12):9.
[17] 张明珠, 吴学凤, 穆冬冬, 等.不同香型白酒的风味物质及抗氧化作用分析[J].食品工业科技, 2021, 42(11):218-225.
ZHANG M Z, WU X F, MU D D, et al.Analysis of flavoring substances and antioxidant characteristics of different flavor Baijiu[J].Science and Technology of Food Industry, 2021, 42(11):218-225.
[18] 陈平, 赵艳萍.影响腐乳质量因素的剖析[J].中国调味品, 1996,21(6):21-22.
CHEN P, ZHAO Y P.Analysis of factors affecting the quality of Sufu[J].Chinese Condiment, 1996,21(6):21-22.
[19] 张钰清. 添加谷朊粉对腐乳品质的影响[D].无锡:江南大学, 2019.
ZHANG Y Q.Effect of wheat gluten on the quality of fermented bean curd[D].Wuxi:Jiangnan University, 2019.
[20] 马艳莉, 梁静静, 李素萍, 等.低盐青方腐乳关键风味物质及部分功能性研究[J].食品研究与开发, 2020, 41(7):1-6.
MA Y L, LIANG J J, LI S P, et al.Study on key flavor substances and some functional characteristics of low-salt grey sufu[J].Food Research and Development, 2020, 41(7):1-6.
[21] 黄豆, 曹烙文, 岑延相, 等.顶空固相微萃取-全二维气相色谱/飞行时间质谱测定三种芒果香气成分[J].食品工业科技, 2021, 42(15):218-226.
HUANG D, CAO L W, CEN Y X, et al.Detection of aroma components in three cultivars of mango with headspace solid phase microextraction-comprehensive two-dimensional gas chromatograph/time of flight mass spectrometer[J].Science and Technology of Food Industry, 2021, 42(15):218-226.
[22] 孙文佳, 王雪梅, 李亚隆, 等.外源添加氨基酸对郫县豆瓣模拟体系感官及特征风味的影响[J].食品科学, 2021, 42(22):283-290.
SUN W J, WANG X M, Li Y L, et al.Effect of exogenous amino acid addition on sensory and flavor characteristics of model Pixian broad-bean paste system[J].Food Science, 2021, 42(22):283-290.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.