Science and Technology of Food Industry

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CN   11-1759/TS
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HOU Juan, GU Jing-si, JIN Cheng-ri, HE Guo-qing. Research progress of volatile flavor compounds in stinky tofu[J]. Science and Technology of Food Industry, 2017, (16): 314-317. DOI: 10.13386/j.issn1002-0306.2017.16.059
Citation: HOU Juan, GU Jing-si, JIN Cheng-ri, HE Guo-qing. Research progress of volatile flavor compounds in stinky tofu[J]. Science and Technology of Food Industry, 2017, (16): 314-317. DOI: 10.13386/j.issn1002-0306.2017.16.059
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Research progress of volatile flavor compounds in stinky tofu

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    • Abstract
  • Volatile flavor compounds are the main special flavor of stinky tofu, and the significant index of its quality. In this paper, the formation of volatile substances in stinky tofu, the extraction methods of flavor components, the methods of identification and the influencing factors of flavoring substances were reviewed, and the research trend of stinky tofu flavor was pointed out.
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