| Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean. | |
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MedLine Citation:
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PMID: 22051578 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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In the present study, sufu, a soft cheese-like oriental fermented food, was prepared by ripening the salted-tofu cubes in Aspergillus oryzae-fermented soybean-rice koji at 37°C for 16days (16-day sufu). Sufu was further held at room temperature for another 30days (46-day sufu). The volatile components of the non-fermented tofu cubes and the sufu products were identified and quantified by GC and GC-MS. A total of 70 volatile compounds including 20 aldehydes, 18 alcohols, 16 esters, 5 ketones, 5 acids and 6 other compounds were identified. Sufu products contained more volatile compounds than non-fermented tofu cubes qualitatively and quantitatively. After 16-days of ripening, fatty acid, aldehyde and ester were noted to be the dominant volatile fractions. In contrast, the 46-day sufu contained ester, and alcohol as the major volatile fractions. They comprise approximately 63.9% of the total volatile components. |
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Authors:
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Yin-Soon Moy; Ting-Jang Lu; Cheng-Chun Chou |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-11-1 |
Journal Detail:
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Title: Journal of bioscience and bioengineering Volume: - ISSN: 1347-4421 ISO Abbreviation: - Publication Date: 2011 Nov |
Date Detail:
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Created Date: 2011-11-4 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 100888800 Medline TA: J Biosci Bioeng Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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Copyright © 2011. Published by Elsevier B.V. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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