Analysis of Effect of Different Grinding Temperatures on Volatile Flavor Substances of Fairy Tofu Based on SPME-GC-MS
The volatile flavor substances of fairy tofu made at different grinding temperatures were detected by solid-phase microextraction coupled with gas chromatography-mass spectrometry(SPME-GC-MS),and the effect of grinding temperatures on the volatile flavor substances of fairy tofu were analyzed by cluster analysis(CA)and sensory traits.The experimental results indicated that a total of 70 volatile components were identified from fairy tofu made at different grinding temperatures,including 17 alcohols,13 hydrocarbons,8 aldehydes,8 aromatics,7 ketones,6 esters,2 ethers,2 acids,2 alkanes,1 phenol and 4 other compounds.There were significant differences among the different grinding temperatures on the volatile flavor substances of fairy tofu,and the differences of which were mainly in the types and contents of alcohols,esters and hydrocarbons,playing a greater role in the formation of flavor,with higher contents of esters in fairy tofu made at a grinding temperature of 50 ℃,and higher contents of al-cohols and hydrocarbons in fairy tofu made at grinding temperatures of 60,70 ℃ and 80 ℃.Tofu made at a grinding temperature of 90 ℃ had a higher content of ketones.This study does not only provide a reference for the mechanism of flavor substance changes in different food processing methods,but also provide a reference for controlling the flavor quality of food.