AI Article Synopsis
- The study extracted volatile components from three commercial plain sufus using supercritical fluid extraction and analyzed them with gas chromatography-mass spectrometry.
- A total of 83 compounds were identified, with 68 being common across all samples, including major classes like alcohols, acids, and esters.
- Seventeen potent odorants were recognized, with fourteen identified as critical to the sufu's odor, including acetic acid and methional, which contributed diverse descriptions like sour and fruity.
Article Abstract
Volatile components of three commercial plain sufus or fermented soybean (Glycine max) curds (A-C) were extracted by a supercritical fluid extraction apparatus and analyzed by gas chromatography-mass spectrometry. A total of 83 compounds were found, of which 68 compounds were common among the three samples. Samples A, B, and C had 76, 75, and 74 components, respectively. Alcohols (17), acids (15), and esters (16) were the major classes. The rest of the classes were miscellaneous compounds (9), aldehydes (7), alkanes (5), aromatic compounds (5), ketones (3), furans (2), S-containing compounds (2), and other N-containing compounds (2). Gas chromatography-flame ionization detection-olfactometry analyses identified 17 potent odorants with different odor descriptions such as sour, sweet, fruity, coconut-like, and meaty. Fourteen odorants were further pinpointed by omission experiments among the 17 to be critical to the odor of commercial plain sufu. Acetic acid, methional, ethyl (Z,Z)-9,12-octadecadienoate, ethyl (Z)-9-ocatadecenoate, and 3-methylbutanoic acid were some of the potent odorants found.
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