1.
Oboh G. Coagulants modulate the hypocholesterolemic effect of tofu (coagulated soymilk). Afr J Biotechnol 2006;5:290–4.Google Scholar
2.
Al Mahfuz A, Tsukamoto C, Kudou S, Ono T. Changes of astringent sensation of soy milk during tofu curd formation. J Agr Food Chem 2004;52:7070–4.CrossrefGoogle Scholar
3.
Murekatete N, Hua Y, Chamba MVM, Djakpo O, Zhang C. Gelation behavior and rheological properties of salt- or acid-induced soy proteins soft tofu-type gels. J Texture Stud 2014;45:62–73.CrossrefGoogle Scholar
4.
Poysa V, Woodrow L. Stability of soybean seed composition and its effect on soymilk and tofu yield and quality. Food Res Int 2002;35:337–45.CrossrefGoogle Scholar
5.
Chung HY. Volatile components in fermented soybean (glycine max) curds. J Agr Food Chem 1999;47:2690–6.CrossrefGoogle Scholar
6.
Chung HY, Fung PK, Kim J-S. Aroma impact components in commercial plain sufu. J Agr Food Chem 2005;53:1684–91.CrossrefGoogle Scholar
7.
Ku K-L, Chen T-P, Chiou R-Y. Apparatus used for small-scale volatile extraction from ethanol-supplemented low-salt miso and GC-MS characterization of the extracted flavors. J Agr Food Chem 2000;48:3507–11.Google Scholar
8.
Leejeerajumnean A, Duckham SC, Owens JD, Ames JM. Volatile compounds in bacillus‐fermented soybeans. J Sci Food Agr 2001;81:525–9.CrossrefGoogle Scholar
9.
Sugawara E. Change in aroma components of miso with aging. Nippon Shokuhin Kogyo Gakkaishi 1991;38:1093–7.CrossrefGoogle Scholar
10.
Jo YJ, Cho IH, Song CK, Shin HW, Kim YS. Comparison of fermented soybean paste (doenjang) prepared by different methods based on profiling of volatile compounds. J Food Sci 2011;76:C368–C79.Google Scholar
11.
Shukla S, Choi TB, Park H-K, Kim M, Lee IK, Kim J-K. Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (doenjang). Food Chem Toxicol 2010;48:2005–10.Google Scholar
12.
Park H-K, Gil B, Kim J-K. Characteristic flavor compounds of commercial soybean paste. Food Sci Biotechnol 2003;12:607–11.Google Scholar
13.
Sun SY, Jiang WG, Zhao YP. Profile of volatile compounds in 12 Chinese soy sauces produced by a high‐salt‐diluted state fermentation. J I Brewing 2010;116:316–28.Google Scholar
14.
Song S, Zhang X, Hayat K, Jia C, Xia S, Zhong F, et al. Correlating chemical parameters of controlled oxidation tallow to gas chromatography–mass spectrometry profiles and e-nose responses using partial least squares regression analysis. Sensor Actuat B Chem 2010;147:660–8.CrossrefGoogle Scholar
15.
Song S, Zhang X, Xiao Z, Niu Y, Hayat K, Eric K. Contribution of oxidized tallow to aroma characteristics of beeflike process flavor assessed by gas chromatography–mass spectrometry and partial least squares regression. J Chromatogr A 2012;1254:115–24.Google Scholar
16.
Lee SM, Kwon GY, Kim K-O, Kim Y-S. Metabolomic approach for determination of key volatile compounds related To Beef flavor in glutathione-Maillard reaction products. Analytica Chimica Acta 2011;703:204–11.Google Scholar
17.
AOAC. Official methods of analysis, 2nd ed. Arlington, VA: Association of Official Analytical Chemists, 1970.Google Scholar
18.
AOAC. Official methods of analysis, 4th ed. Arlington, VA: Association of Official Analytical Chemists, 1980.Google Scholar
19.
Malaki Nik A, Tosh S, Poysa V, La W, Corredig M. Physicochemical characterization of soymilk after step-wise centrifugation. Food Res Int 2008;41:286–94.CrossrefGoogle Scholar
20.
Ringgenberg E. The physico-chemical characterization of soymilk particles and gelation properties of acid-induced soymilk gels, as a function of soymilk protein concentration. Guelph, Ontario: University of Guelph, 2011.Google Scholar
21.
Fekkes D, van Dalen A, Edelman M, Voskuilen A. Validation of the determination of amino acids in plasma by high-performance liquid chromatography using automated pre-column derivatization with o-phthaldialdehyde. J Chromatogr B Biomed Sci Appl 1995;669:177–86.Google Scholar
22.
Eric K, Raymond LV, Huang M, Cheserek MJ, Hayat K, Savio ND, et al. Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system. Food Res Int 2013;54:1437–47.CrossrefGoogle Scholar
23.
Cowart BJ. Relationships between taste and smell across the adult life span. Ann N Y Acad Sci 1989;561:39–55.Google Scholar
24.
Lawless H, Heymann H. Texture evaluation. In: Sensory evaluation of food, ed. by. Food science text series. New York, NY: Springer US, 1999:379–405.Google Scholar
25.
Delgado-Andrade C, Morales FJ, Seiquer I, Pilar Navarro M. Maillard reaction products profile and intake from Spanish typical dishes. Food Res Int 2010;43:1304–11.CrossrefGoogle Scholar
26.
Delgado-Andrade C, Seiquer I, Navarro MP, Morales FJ. Maillard reaction indicators in diets usually consumed by adolescent population. Mol Nutr Food Res 2007;51:341–51.CrossrefGoogle Scholar
27.
Prabhakaran MP, Perera CO, Valiyaveettil S. Effect of different coagulants on the isoflavone levels and physical properties of prepared firm tofu. Food Chem 2006;99:492–9.CrossrefGoogle Scholar
28.
Hou HJ, Chang KC. Storage conditions affect soybean color, chemical composition and tofu qualities. J Food Process Pres 2004;28:473–88.Google Scholar
29.
Sun N, Breene WM. Calcium sulfate concentration influence on yield and quality of tofu from five soybean varieties. J Food Sci 1991;56:1604–7.CrossrefGoogle Scholar
30.
Bourne MC. Principles of objective texture measurement. In: Stewart, GF, Schweighert, BS and Hawthorn, J, editors. Food texture and viscosity concept and measurement. New York, NY: Academic Press, 1982:162–98.Google Scholar
31.
Hou HJ, Chang KC, Shih MC. Yield and textural properties of soft tofu as affected by coagulation method. J Food Sci 1997;62:824–7.Google Scholar
32.
Cai TD, Chang KC. Characteristics of production-scale tofu as affected by soymilk coagulation method: propeller blade size, mixing time and coagulant concentration. Food Res Int 1998;31:289–95.Google Scholar
33.
Shen CF, De Man L, Buzzell RI, Man JMD. Yield and quality of tofu as affected by soybean and soymilk characteristics: glucono-delta-lactone coagulant. J Food Sci 1991;56:109–12.Google Scholar
34.
Mujoo R, Trinh DT, Ng PKW. Characterization of storage proteins in different soybean varieties and their relationship to tofu yield and texture. Food Chem 2003;82:265–73.CrossrefGoogle Scholar
35.
Hou HJ, Chang SKC. Yield and quality of soft tofu as affected by soybean physical damage and storage. J Agr Food Chem 1998;46:4798–805.Google Scholar
36.
Eric K, Raymond LV, Abbas S, Song S, Zhang Y, Masamba K, et al. Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by partial least square regression. Food Res Int 2014;57:242–58.CrossrefGoogle Scholar
37.
Lan X, Liu P, Xia S, Jia C, Mukunzi D, Zhang X, et al. Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: further insights into thermal degradation and cross-linking. Food Chem 2010;120:967–72.Google Scholar
38.
Suratman LLI, Jeon IJ, Schmidt KA. Ability of cyclodextrins to entrap volatile beany flavor compounds in soymilk. J Food Sci 2004;69:109–13.Google Scholar
39.
Li YQ, Chen Q, Liu XH, Chen ZX. Inactivation of soybean lipoxygenase in soymilk by pulsed electric fields. Food Chem 2008;109:408–14.Google Scholar
40.
Ji MP, Cai TD, Chang KC. Tofu yield and textural properties from three soybean cultivars as affected by ratios of 7s and 11s proteins. J Food Sci 1999;64:763–7.Google Scholar
41.
O’Mahony M, Tannenbaum SR, Walstra P. Fixed-and Random-Effects Models, In: Sensory Evaluation of Food-Statistical Methods and Procedures, M. Dekker New York and Basel, 247–57, 1986.Google Scholar
42.
Rackis JJ, Sessa DJ, Honig DH. Flavor problems of vegetable food proteins. J Am Oil Chem Soc 1979;56:262–71.CrossrefGoogle Scholar
43.
Frankel EN. Recent advances in the chemistry of rancidity of fats, In: Recent advances in the chemistry of meat, ed. by Bailey AJ. 4. Burlington House, London: The Royal Society of Chemistry, pp. 87–118 (1984).Google Scholar
44.
Fors S. Sensory Properties of Volatile Maillard Reaction Products and Related Compounds, In: The Maillard Reaction in Foods and Nutrition, ed. by. ACS Symposium Series. 215. American Chemical Society, 185–286, 1983.Google Scholar
45.
Ames JM, Macleod G. Volatile components of an unflavored textured soy protein. J Food Sci 1984;49:1552–65.Google Scholar
46.
Mottram DS. Flavor formation in meat and meat products: a review. Food Chem 1998;62:415–24.CrossrefGoogle Scholar
47.
Belitz H-D, Grosch W. Lipids in food chemistry. Berlin: Springer Verlag, 1987.Google Scholar
48.
Smouse T, Chang S. A systematic characterization of the reversion flavor of soybean oil. J Am Oil Chem Soc 1967;44:509–14.CrossrefGoogle Scholar
49.
Chen WS, Liu DC, Chen MT. The effect of roasting temperature on the formation of volatile compounds in Chinese-style pork jerky. Asian Australas J Anim Sci 2002;15:427–31.Google Scholar
50.
Arai S, Suzuki H, Fujimaki M, Sakurai Y. Studies on flavor components in soybean part II. Phenolic acids in defatted soybean flour. Agric Biol Chem 1966;30:364–9.CrossrefGoogle Scholar
51.
Mookherjee BD, Deck RE, Chang SS. Food flavor changes, relationship between monocarbonyl compounds and flavor of potato chips. J Agr Food Chem 1965;13:131–4.CrossrefGoogle Scholar
52.
Ku KL, Chen TP, Chiou RYY. Apparatus used for small-scale volatile extraction from ethanol-supplemented low-salt miso and GC−MS characterization of the extracted flavors. J Agr Food Chem 2000;48:3507–11.Google Scholar
53.
Lee SJ, Ahn B. Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation. Food Chem 2009;114:600–9.Google Scholar
54.
Lee SM, Seo BC, Kim Y-S. Volatile compounds in fermented and acid-hydrolyzed soy sauces. J Food Sci 2006;71:C146–C56.Google Scholar
55.
Wilkens WF, Lin FM. Gas chromatographic and mass spectral analyses of soybean milk volatiles. J Agr Food Chem 1970;18:333–6.CrossrefGoogle Scholar
56.
Moy YS, Lu TJ, Chou CC. Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean. J Biosci Bioeng 2012;113:196–201.Google Scholar
57.
Yu A-N, Sun B-G, Tian D-T, Qu W-Y. Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME. Food Chem 2008;110:233–8.CrossrefGoogle Scholar
58.
Min DB, Boff JM. Chemistry and reaction of singlet oxygen in foods. Compr Rev Food Sci F 2002;1:58–72.Google Scholar
59.
Lehtinen P. Reactivity of lipids during cereal processing: Helsinki University of Technology; 2003.Google Scholar
60.
Lehtinen P, Kiiliäinen K, Lehtomäki I, Laakso S. Effect of heat treatment on lipid stability in processed oats. J Cereal Sci 2003;37:215–21.CrossrefGoogle Scholar
61.
Han BZ, Rombouts FM, Nout MJR. Amino acid profiles of sufu, a Chinese fermented soybean food. J Food Compos Anal 2004;17:689–98.Google Scholar
62.
Sun B-G. Food flavoring (in Chinese). Beijing: Chinese Chemical Industrial Press, 2003:75–354.Google Scholar
63.
Yuping L, Zhiwei M, Wei G, Baoguo S. Analysis of organic volatile flavor compounds in fermented stinky tofu using SPME with different fiber coatings. Molecules 2012;17:3708–22.Google Scholar
Comments (0)