Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution

• Published in: Food chemistry Vol. 321; p. 126739
• Main Authors: He, Rong-Qiang, Wan, Peng, Liu, Jie, Chen, De-Wei
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.08.2020
• Subjects: Aroma-active compounds; GC–MS–O; Sufu; Umami aftertaste and palatability; GC–MS–O; Aroma-active compounds; Umami aftertaste and palatability; Sufu
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.126739

•V-SDE–GC–MS–O/AEDA and OAVs were used to identify the aroma-active compounds in sufu.•Thirteen key aroma-active compounds were identified.•Some aroma-active compounds could enhance the umami aftertaste and palatability of umami solution.•The congruency of the umami taste and aroma improved umami aftertaste and palatability. Sufu is a traditional fermented soybean curd, and Guilin Huaqiao white sufu is one of the most famous mould-fermented white sufu in China. The volatile compounds in sufu were extracted by vacuum simultaneous steam distillation and extraction (V-SDE) and analysed by gas chromatography–mass spectrometry–olfactometry (GC–MS–O). The aroma-active compounds were identified by aroma extract dilution analysis (AEDA) and odour activity values (OAVs), and their influence on umami aftertaste and palatability of umami solution was identified by sensory evaluation analysis in the follow-up research. A total of 88 volatile compounds, contained 20 aroma-active compounds were identified, of which (E,E)-2,4-decadienal, 1-octen-3-ol, (E,E)-2,4-nonadienal, eugenol, ethyl hexanoate and phenylacetaldehyde were not only the aroma-active compounds in Guilin Huaqiao white sufu, but also played an important role in enhancing the umami aftertaste and palatability of umami solution because of the congruency of the aroma and umami taste.