Next Article in Journal
Extracts of Lycoris aurea Induce Apoptosis in Murine Sarcoma S180 Cells
Previous Article in Journal
Coupling of Nanoporous Chromium, Aluminium-Containing Silicates with an Ionic Liquid for the Transformation of Glucose into 5-(Hydroxymethyl)-2-furaldehyde
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

1,* , 1, 1 and 2
1 School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China 2 Beijing Key Laboratory of Flavor Chemistry, Beijing 100048, China
* Author to whom correspondence should be addressed.
Received: 4 January 2012 / Revised: 27 February 2012 / Accepted: 13 March 2012 / Published: 26 March 2012
View Full-Text   |   Download PDF [314 KB, uploaded 18 June 2014]   |   Browse Figures

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 fermented stinky tofu; analysis; organic volatile flavor compounds; solid phase microextration
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.

Share & Cite This Article

Export to BibTeX |
EndNote


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.

View more citation formats

Related Articles

Article Metrics

Comments

Citing Articles

[Return to top]
Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert