Fingerprints of volatile flavor compounds from southern stinky tofu brine with headspace solid-phase microextraction/gas chromatography-mass spectrometry and chemometric methods

文献类型： 外文期刊

第一作者： Xie, Jing

作者： Xie, Jing;Tang, Hui;Shi, Cong;Xie, Yanhua;He, Jing;Zeng, Yulun;Zhou, Hongli;Xia, Bo;Zhang, Chunyan;Jiang, Liwen;Li, Pao

作者机构：

关键词： chemometric methods; fingerprints; organic volatile flavor compounds; solid-phase microextraction; southern stinky tofu

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）

ISSN： 2048-7177

年卷期： 2019 年 7 卷 2 期

页码：

收录情况： SCI

摘要： It is difficult to produce southern stinky tofu, a famous traditional Chinese snack, at industry scale due to the complex composition of its brine. In this study, the fingerprints of organic volatile flavor compounds in the southern stinky tofu brine samples from five manufacturers were studied using headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) with the aid of chemometric methods. The fingerprints were obtained by HS-SPME/GC-MS and analyzed with the time shift alignment method, Shannon entropy, correlation coefficient, and principal component analysis. The results show that the time shifts in the samples can be accurately corrected by the time shift alignment method despite unexpected interferences. The fingerprint information was evaluated by Shannon entropy, while the similarities and differences in the fingerprints were investigated by correlation coefficient. Moreover, the identification of stinky tofu manufacturers can be achieved by principal component analysis. The predominant volatile compounds in southern stinky tofu brines were indole, 3-methylindole, phenol, and 4-methylphenol. Therefore, the established fingerprinting of volatile compounds for the brines by combining HS-SPME/GC-MS with chemometric methods was a simple and reliable method.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序