The flavor of Mao-tofu determines consumers'degree of preference.With three brands of Mao-tofu as the research objects,their non-volatile and volatile components are compared.The results show that a total of seven organic acids are detected by high performance liquid chromatography,among which,succinic acid content is the highest,followed by lactic acid,with the content range of 1.77～7.47 mg/mL and 2.46～3.20 mg/mL respectively.A total of 21 free amino acids are detected,among which,the amino acids with the highest content are glutamine,threonine and arginine respectively,and the content is 2 566.55,1 282.69,1 465.81 mg/g in brand A,B,C respectively.A total of 61 volatile flavor substances are detected by gas chromatography-mass spectrometry,and 41,38,33 volatile flavor substances are detected by brands A,B,C respectively.Electronic nose analysis shows that the difference in the flavor of Mao-tofu is mainly reflected in sulfides,aromatic components and nitrogen oxides,which could significantly distinguish volatile components as a whole.There are a total of 15 volatile flavor substances with OAV≥1.Orthogonal partial least squares discriminant analysis shows that nine volatile components with VIP＞1 are the main differential components.Conclusion:There are significant differences among the flavor substances in the three brands of Mao-tofu.
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