Characterization of volatile flavor profiles and quantitative assessment of key physicochemical indicators for fermented bean curd using GC-IMS, E-nose and multi-channel colorimetric sensor array combined with chemometrics

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成果类型：

期刊论文

作者：

Zhang, Xiaorui;Huang, Xingyi;Dai, Chunxia;Tian, Xiaoyu;Wang, Chengquan;...

通讯作者：

Huang, XY;Chang, XH

作者机构：

[Huang, Xingyi; Huang, XY; Yu, Shanshan; Zhang, Xiaorui; Tian, Xiaoyu; Wang, Chengquan; Aheto, Joshua Harrington] Jiangsu Univ, Sch Food & Biol Engn, Xuefu Rd 301, Zhenjiang 212013, Jiangsu, Peoples R China.

[Dai, Chunxia] Jiangsu Univ, Sch Elect & Informat Engn, Xuefu Rd 301, Zhenjiang 212013, Jiangsu, Peoples R China.

[Ren, Yi] Suzhou Polytech Inst Agr, Sch Smart Agr, Xiyuan Rd 279, Suzhou 215008, Jiangsu, Peoples R China.

[Wang, Li] Jiangsu Coll Tourism, Culinary Sci & Technol Dept, Yangzhou 225000, Peoples R China.

[Chang, Xianhui] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

通讯机构：

[Huang, XY ] J

[Chang, XH ] W

Jiangsu Univ, Sch Food & Biol Engn, Xuefu Rd 301, Zhenjiang 212013, Jiangsu, Peoples R China.

Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

语种：

英文

关键词：

Fermented bean curd;HS-GC-IMS;E -nose;Colorimetric sensor array;Flavor characterization;Quantitative prediction

期刊：

Food Bioscience

ISSN：

2212-4292

年：

2025

卷：

页码：

106879

DOI：

10.1016/j.fbio.2025.106879

基金类别：

Postgraduate Research & Practice Innovation Program of Jiangsu Province [KYCX22_3703]; Na-tional Key R & D Program of China [2017YFD0400102]

机构署名：

本校为通讯机构

院系归属：

食品科学与工程学院

摘要：

To elucidate the volatile flavor compositions and overall aroma profiles of fermented bean curd (FBC), the volatile organic compounds (VOCs) in six different FBC were detected and characterized using gas chromatography-ion mobility spectrometry (GC-IMS) and an electronic nose (E-nose) in this study. A total of 60 VOCs were identified by GC-IMS, of which esters, aldehydes, alcohols, and ketones constituted the major compounds. Among them, 17 VOCs were identified as key differentiating volatile compounds. In addition, the E-nose combined two algorithms, Linear Discriminant Analysis (LDA) and K-N...

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Characterization of volatile flavor profiles and quantitative assessment of key physicochemical indicators for fermented bean curd using GC-IMS, E-nose and multi-channel colorimetric sensor array combined with chemometrics

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