Research Progress of Volatile Flavor Substances in Fermented Bean Curd
Fermented bean curd is a special fermented condiment in China.Flavor is an important sensory characteristic and one of the important factors that determine the quality of fermented bean curd.In this paper,the research progress of volatile flavor substances in fermented bean curd from 2017 to 2023,including the separation and extraction methods,formation process,main classification(white fermented bean curd,red fermented bean curd,grey fermented bean curd),composition of flavor substances and the factors affecting the formation of flavor substances in fermented bean curd,are introduced and the research trend of flavor substances in fermented bean curd is prospected,which has provided certain references for the flavor research of fermented bean curd.
fermented bean curdflavor substancesseparation and extractioninfluencing factors