Volatile compounds as markers of tofu (Soybean curd) freshness during storage

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 3, 2014, Pages 772-779

  Lee, Seonmi ^a   Cho, Heera ^a   Lee, Kwang Geun ^a  

^a Dongguk University   (South Korea)

Author keywords

freshness; GC MS; HS SPME; storage; tofu; volatile compounds

Indexed keywords

FRESHNESS; GC-MS; HS-SPME; TOFU; VOLATILE COMPOUNDS;

ALCOHOLS; ENERGY STORAGE; ETHANOL; GAS CHROMATOGRAPHY; EXTRACTION; FOOD STORAGE; MASS SPECTROMETRY;

VOLATILE ORGANIC COMPOUNDS;

BIOLOGICAL MARKER; VOLATILE ORGANIC COMPOUND;

ANALYSIS; CHEMISTRY; FOOD STORAGE; QUALITY CONTROL; SOYBEAN; STANDARDS;

BIOLOGICAL MARKERS; FOOD STORAGE; QUALITY CONTROL; SOY FOODS; SOYBEANS; VOLATILE ORGANIC COMPOUNDS;

GLYCINE MAX;

EID: 84893021119     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf404847g     Document Type: Article

References (31)

1. Shin, I. S.; Han, J. S.; Choi, K. D.; Chung, D. H.; Choi, G. P.; Ahn, J. Effect of isothiocyanates from horseradish (Armoracia rusticana) on the quality and shelf life of tofu Food Control 2010, 21, 1081-1086
2. Wang, H. J.; Murphy, P. A. Isoflavone content in commercial soybean foods J. Agric. Food Chem. 1994, 42, 1666-1673
3. Kim, M.; Son, S. I. Evaluation of microbiological, physicochemical and sensory qualities of chitosan tofu during storage J. Food Quality 2004, 27, 27-40
4. Asharaf, H. R.; White, M.; Klubek, B. Microbiological survey of tofu sold in a rural Illinois country J. Food Prot. 1999, 62, 1050-1053
5. Tuitemwong, K.; Fung, D. Y. C. Microbiological study of tofu J. Food Prot. 1991, 54, 212-216
6. van Kooij, J. A.; de Boer, E. A survey of the microbiological quality of commercial tofu in The Netherlands Int. J. Food Microbiol. 1985, 2, 349-354
7. Kwon, H. R.; Choi, K. H. Changes in physico and biochemical quality of packed tofu during cold storage Appl. Sci. 1999, 7, 73-79
8. Shin, H. Y.; Ku, K. J.; Park, S. K.; Song, K. B. Use of freshness indicator for determination of freshness and quality change of tofu during storage J. Korean Soc. Appl. Biol. Chem. 2006, 49, 158-162
9. Chung, H. Y. Volatile flavor components in red fermented soybean (Glycine max) curds J. Agric. Food Chem. 1999, 47, 1803-1809
10. Dajanta, K.; Apichartsrangkoon, A.; Chukeatirote, E. Volatile profiles of thua nao, a Thai fermented soy product Food Chem. 2001, 125, 464-470
11. Hwan, C. H.; Chou, C. C. Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution J. Sci. Food Agric. 1999, 79, 243-248
12. Lee, S. J.; Ahn, B. Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterization Food Chem. 2009, 114, 600-609
13. 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
14. Ames, J. M.; Macleod, G. Volatile components of an unflavored textured soy protein J. Food Sci. 1984, 1552-1565
15. Kobayashi, A.; Tsuda, Y.; Hirata, N.; Kubota, K.; Kitamura, K. Aroma constituents of soybean [ Glycine max (L.) Merril] milk lacking lipoxygenase isozymes J. Agric. Food Chem. 1995, 43, 2449-2452
16. Moy, Y. S.; Lu, T. J.; Chou, C. C. Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean J. Biosci. Bioeng. 2012, 113, 196-201
17. Sugawara, E.; Ito, T.; Odagiri, S.; Kubota, K.; Kobayashi, A. Comparison of volatile compositions of odor components of natto and cooked soybeans Agric. Biol. Chem. 1985, 49, 311-317
18. Lee, S. H.; Kim, Y. T.; Shon, M. Y.; Han, S. Y.; Park, J. R.; Park, S. K. Major components of fermented tofu prepared with different molds and coagulants Food Sci. Biotechnol. 2001, 11, 93-98
19. Chung, H. Y.; Fung, P. K.; Kim, J. S. Aroma impact components in commercial plain sufu J. Agric. Food Chem. 2005, 53, 1684-1691
20. Sides, A.; Robards, K.; Helliwell, S.; An, M. Changes in the volatile profile of oats induced by processing J. Agric. Food Chem. 2001, 49, 2125-2130
21. Boue, S. M.; Shih, B. Y.; Carter-Wientjes, C. H.; Cleveland, T. E. Identification of volatile compounds in soybean at various developmental stages using solid phase microextraction J. Agric. Food Chem. 2003, 51, 4873-4876
22. Matsui, K.; Takaki, S.; Shimada, K.; Hajika, M. Effects of anaerobic processing of soybean seeds on properties of tofu Biosci., Biotechnol., Biochem. 2011, 75, 1174-1176
23. Kovats, E. Gas chromatographic characterization of organic substances in the retention index system Adv. Chromatogr. 1965, 1, 229-247
24. KFDA, KoreanFood Code, (2011; p 5132.
25. Arai, S. M.; Suzuki, H.; Fujimaki, M.; Sakurai, Y. Studies on flavor components in soybean. Part 2. Phenolic acids in defatted soybean flour Agric. Biol. Chem. 1996, 30, 863-868
26. Wilkens, W. F.; Lin, F. M. Gas chromatographic and mass spectral analyses of soybean milk volatile J. Agric. Food Chem. 1970, 18, 333-336
27. Han, B. Z.; Rombouts, F. M.; Nout, M. J. R. A Chinese fermented soybean food Int. J. Food Microbiol. 2001, 65, 1-10
28. Chung, H. Y. Volatile components in fermented soybean (Glycine max) curds J. Agric. Food Chem. 2000, 47, 2690-2696
29. Mookherjee, B. D.; Deck, R. E.; Chang, S. S. Food flavor changes, relationship between monocarbonyl compounds and flavor of potato chips J. Agric. Food Chem. 1965, 13, 113-134
30. Fors, S. Sensory properties of volatile Maillard reaction products and related compounds: a literature review. In The Maillard Reaction in Foods and Nutrition; Waller, G. R.; Feather, M. S., Eds.; ACS Symposium Series 215; American Chemical Society: Washington, DC, 1983; pp 185-286.
31. Tanaka, T.; Muramatsu, K.; Kim, H. R.; Watanabe, T.; Takeyasu, M.; Kanai, Y.; Kiuchi, K. Comparison of volatile compounds from chungkuk-jang and itohiki-natto Biosci., Biotechnol., Biochem. 1998, 62, 1440-1444