Analysis Fingerprints Differences of Volatile Compounds in Flavored Tofu by Gas Chromatography-Ion Mobility Spectrometry
In order to explore the differences in volatile compounds in flavored tofu,this experiment analyzed the volatile compounds of three types of homemade flavored tofu using gas chromatography-ion migration spectroscopy(GC-IMS)combined with multivariate statistical analysis methods,and characterized their characteristic volatile compounds with traditional white tofu as a control.The results showed that 97 volatile compounds were detected in different types of tofu,and 91 were qualitatively identified,and alcohols,esters,and aldehydes were the main sources of these volatile flavor compounds.Fingerprint analysis showed that there were significant differences in the characteristic volatile substances of the three types of tofu,and their contents were different.Principal component analysis(PCA)could effectively distinguish between different types of flavored tofu.A stable prediction model was established through orthogonal partial least squares-discriminant analysis(OPLS-DA)analysis,and the differential volatile compounds screened by variable importance in project(VIP)could also effectively classify different types of tofu.This study provided a reference for enriching the flavor characteristics of different types of tofu.
万方数据
维普
