摘要
Abstract
The effect of two different heating ways of direct-fire and steam-heating in soymilk preparation on Glucono-Delta Lactone(GDL)tofu was investigated by sensory evaluation and chemical analysis in this paper. Solid phase extraction was used in the extraction of flavor compounds in tofu, and these compounds were detected by gas chromatography-massspectrometry. The results of sensory evaluation showed that the scores of beany flavor and hay flavor in tofu made by direct-fire heating method were similar with those in steam-heating method,while the scores of beany aroma,sweet aroma and sour flavor in tofu made by direct-fire method were higher than those in steam-heating method. These differences indicated that the stength of flavor in tofu made by direct-fire heating was higher than that in steam-heating tofu. Gas chromatography-mass spectrometry analysis showed that ethyl acetate, methylcyclopentane, benzene, pentanal, 1 -pentanol, hexanal, ethylbenzeneo-xylene, p-xylene, N, N-dimethyla cetamide,l-octen-3-ol,pentanoic acid and butyl butyrate could be detected in both methods,while toluene,3-hydroxy-butanal, hexanoic acid, methylbenzoate and benzofuran were detected only in tofu processed in direct-fire heating method, and azeti dine,diethyl malonate,dimethylamine and paeonol were specific compounds in steam-heating tofu.关键词
内酯豆腐/固相萃取法/风味Key words
GDL tofu/Solid phase extraction/Flavor分类
轻工纺织
