Investigation of the volatile components in commercial sufu (Chinese fermented soybean curd) based on HS‐SPME/GC‐MS combined with multivariate statistical analysis

Abstract

Volatile flavor substances in commercial sufu samples of different brands were investigated by headspace solid‐phase microextraction (HS‐SPME) coupled with gas chromatography‐mass spectrometry (GC‐MS). Principal component analysis and cluster analysis of volatile substances for evaluating and distinguishing between nine commercial sufu samples were carried out. The results were that a total of 36‐six volatiles were identified successfully in nine different brands of sufu, including 7 alcohols, 22 esters, and 6 other organic compounds. Sufu can be classified into five categories by cluster analysis according to the types and contents of volatiles, and it was determined that the predominant source of difference among volatiles was the difference of esters. Meanwhile, the principal component score plot described the differences and classifications of sufu samples. It was noted that types and contents of volatiles can reflect the sufu taste and analyzing the volatile organic components in sufu provides us with valuable information. PRACTICAL APPLICATIONS: HS‐SPME‐GC/MS combined with multivariate statistical analysis was developed to comprehensively compare volatile components in nine brands of commercial sufu with large market share in China. The analysis results indicated that there were obvious differences in the types and contents of volatile components. In this study, the difference in volatile components between the nine brands of sufu was studied and the source of some certain chemical substances were traced to explain for the special sufu flavor. This feasible method may be used as a reference for further research on the flavor of sufu and may help formulators, who are trying to improve the taste and quality of food products.