Abstract
The effect of ageing solutions on the aroma profile of fermented soybean curds (furu) was studied. Furu aged with ethanol or rapeseed oil ageing solutions (EAS or RAS, respectively) were prepared. More varieties and higher contents of esters were found in EAS-furu; and higher contents of benzaldehyde, phenylacetaldehyde, palmitic acid and octanoic acid (products of the catabolism of phenylalanine and fatty acids) were found in RAS-furu, while its contents of total aroma compounds were lower. In addition, beany flavor compounds in furu could not be detected after ageing, and aroma compounds obtained from different ageing solutions and seasoning increased with fermentation time. All these results indicated that EAS and RAS made different contributions to the aroma profile of furu, and the potential combinations of the two ageing solutions might be interesting to explore in future studies.
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