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：

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

通讯作者：

Xingyi Huang

作者机构：

[Xiaorui Zhang; Xingyi Huang; Xiaoyu Tian; Chengquan Wang; Shanshan Yu; Joshua Harrington Aheto] School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China

[Chunxia Dai] School of Electrical and Information Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China

[Yi Ren] School of Smart Agriculture, Suzhou Polytechnic Institute of Agriculture, Xiyuan Road 279, Suzhou 215008, Jiangsu, PR China

[Li Wang] Culinary Science and Technology Department, Jiangsu College of Tourism, Yangzhou 225000, PR China

[Xianhui Chang] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, PR China

通讯机构：

[Xingyi Huang] S

School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China

语种：

英文

期刊：

Food Bioscience

ISSN：

2212-4292

年：

2025

页码：

106879

DOI：

10.1016/j.fbio.2025.106879

机构署名：

本校为其他机构

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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