Tata Trapsila Larasati Pamekas, Dwi Larasatie Nur Fibri, Supriyadi Supriyadi
{"title":"不同包装和焯水处理过发酵丹贝(tempe bosok)挥发性成分及香气描述","authors":"Tata Trapsila Larasati Pamekas, Dwi Larasatie Nur Fibri, Supriyadi Supriyadi","doi":"10.1016/j.ijgfs.2025.101105","DOIUrl":null,"url":null,"abstract":"<div><div>The unique and specific aroma of overfermented tempe has been used as a seasoning in traditional Javanese cooking. Different fermentation times and packaging methods are used, but there is currently no information regarding the length of tempe fermentation time that can still provide a pleasant aroma, which is important for consumers. To address this, a study was conducted in which fermentation was carried out until larvae appeared, followed by blanching to stop the fermentation process before drying the tempe. This study aimed to characterize and compare the key volatile compounds and aroma attributes in blanched and nonblanched tempe samples fermented for 1, 4, 7, and 10 days. The key volatile compounds in the overfermented tempe included acetaldehyde (odor activity value [OAV] = 13,311), nonanal (OAV = 134,826), 1-octen-3-ol (OAV = 45,482), butyric acid (OAV = 45,135), 2-nonanone (OAV = 17,058), phenol (OAV = 20,149), 3-ethyl-2,5-dimethylpyrazine (OAV = 15,433), 2,3-dimethylpyridine (OAV = 19,879), and indole (OAV = 22,164). Samples fermented for more than 4 days had more diverse aroma attributes, including toasted, woody, umami, sour, beefy, seafood, musty, spicy, salty, rancid, pungent, caramelic, and floral. Blanching was found to reduce the concentration of volatile compounds responsible for the off flavors, such as acids and indole. In addition, the panelists perceived that the blanched tempe with plastic wrapping exhibited an aroma consistent with the public's perception (distinctive and unique), enhancing the overall flavor of the dish. The findings of this study will help control aroma quality from overfermented tempe when used as a food seasoning.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"39 ","pages":"Article 101105"},"PeriodicalIF":3.2000,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Volatile compounds and aroma descriptions in overfermented tempe (tempe bosok) with different packaging and blanching treatment\",\"authors\":\"Tata Trapsila Larasati Pamekas, Dwi Larasatie Nur Fibri, Supriyadi Supriyadi\",\"doi\":\"10.1016/j.ijgfs.2025.101105\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>The unique and specific aroma of overfermented tempe has been used as a seasoning in traditional Javanese cooking. Different fermentation times and packaging methods are used, but there is currently no information regarding the length of tempe fermentation time that can still provide a pleasant aroma, which is important for consumers. To address this, a study was conducted in which fermentation was carried out until larvae appeared, followed by blanching to stop the fermentation process before drying the tempe. This study aimed to characterize and compare the key volatile compounds and aroma attributes in blanched and nonblanched tempe samples fermented for 1, 4, 7, and 10 days. The key volatile compounds in the overfermented tempe included acetaldehyde (odor activity value [OAV] = 13,311), nonanal (OAV = 134,826), 1-octen-3-ol (OAV = 45,482), butyric acid (OAV = 45,135), 2-nonanone (OAV = 17,058), phenol (OAV = 20,149), 3-ethyl-2,5-dimethylpyrazine (OAV = 15,433), 2,3-dimethylpyridine (OAV = 19,879), and indole (OAV = 22,164). Samples fermented for more than 4 days had more diverse aroma attributes, including toasted, woody, umami, sour, beefy, seafood, musty, spicy, salty, rancid, pungent, caramelic, and floral. Blanching was found to reduce the concentration of volatile compounds responsible for the off flavors, such as acids and indole. In addition, the panelists perceived that the blanched tempe with plastic wrapping exhibited an aroma consistent with the public's perception (distinctive and unique), enhancing the overall flavor of the dish. The findings of this study will help control aroma quality from overfermented tempe when used as a food seasoning.</div></div>\",\"PeriodicalId\":48594,\"journal\":{\"name\":\"International Journal of Gastronomy and Food Science\",\"volume\":\"39 \",\"pages\":\"Article 101105\"},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2025-01-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Gastronomy and Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1878450X2500006X\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X2500006X","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Volatile compounds and aroma descriptions in overfermented tempe (tempe bosok) with different packaging and blanching treatment
The unique and specific aroma of overfermented tempe has been used as a seasoning in traditional Javanese cooking. Different fermentation times and packaging methods are used, but there is currently no information regarding the length of tempe fermentation time that can still provide a pleasant aroma, which is important for consumers. To address this, a study was conducted in which fermentation was carried out until larvae appeared, followed by blanching to stop the fermentation process before drying the tempe. This study aimed to characterize and compare the key volatile compounds and aroma attributes in blanched and nonblanched tempe samples fermented for 1, 4, 7, and 10 days. The key volatile compounds in the overfermented tempe included acetaldehyde (odor activity value [OAV] = 13,311), nonanal (OAV = 134,826), 1-octen-3-ol (OAV = 45,482), butyric acid (OAV = 45,135), 2-nonanone (OAV = 17,058), phenol (OAV = 20,149), 3-ethyl-2,5-dimethylpyrazine (OAV = 15,433), 2,3-dimethylpyridine (OAV = 19,879), and indole (OAV = 22,164). Samples fermented for more than 4 days had more diverse aroma attributes, including toasted, woody, umami, sour, beefy, seafood, musty, spicy, salty, rancid, pungent, caramelic, and floral. Blanching was found to reduce the concentration of volatile compounds responsible for the off flavors, such as acids and indole. In addition, the panelists perceived that the blanched tempe with plastic wrapping exhibited an aroma consistent with the public's perception (distinctive and unique), enhancing the overall flavor of the dish. The findings of this study will help control aroma quality from overfermented tempe when used as a food seasoning.
期刊介绍:
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.