Molecules 2012, 17(4), 3708-3722; doi:10.3390/molecules17043708
Article

Analysis of Organic Volatile Flavor Compounds in Fermented Stinky Tofu Using SPME with Different Fiber Coatings

Received: 4 January 2012; in revised form: 27 February 2012 / Accepted: 13 March 2012 / Published: 26 March 2012
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract: The organic volatile flavor compounds in fermented stinky tofu (FST) were studied using SPME-GC/MS. A total of 39 volatile compounds were identified, including nine esters, seven alcohols, five alkenes, four sulfides, three heterocycles, three carboxylic acids, three ketones, two aldehydes, one phenol, one amine and one ether. These compounds were determined by MS, and conformed by comparison of the retention times of the separated constituents with those of authentic samples and by comparison of retention indexes (RIs) of separated constituents with the RIs reported in the literature. The predominant volatile compound in FST was indole, followed by dimethyl trisulfide, phenol, dimethyl disulfide and dimethyl tetrasulfide. In order to find a better extraction time, the extraction times was optimized for each type of SPME fiber; the results show that the best extraction time for Carboxen/PDMS is 60 min, for PDMS/DVB 30 min, for DVB/CAR/PDMS 60 min and for PDMS 75 min. Of the four fibers used in this work, Carboxen/PDMS is found to be the most suitable to extract the organic volatile flavor compounds in fermented stinky tofu.
Keywords: fermented stinky tofu; analysis; organic volatile flavor compounds; solid phase microextration
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MDPI and ACS Style

Liu, Y.; Miao, Z.; Guan, W.; Sun, B. Analysis of Organic Volatile Flavor Compounds in Fermented Stinky Tofu Using SPME with Different Fiber Coatings. Molecules 2012, 17, 3708-3722.

AMA Style

Liu Y, Miao Z, Guan W, Sun B. Analysis of Organic Volatile Flavor Compounds in Fermented Stinky Tofu Using SPME with Different Fiber Coatings. Molecules. 2012; 17(4):3708-3722.

Chicago/Turabian Style

Liu, Yuping; Miao, Zhiwei; Guan, Wei; Sun, Baoguo. 2012. "Analysis of Organic Volatile Flavor Compounds in Fermented Stinky Tofu Using SPME with Different Fiber Coatings." Molecules 17, no. 4: 3708-3722.

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