tudy of mechanism on format ion of volatile components contributing to tofu flavor

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Maltol, one of volatile components in tofu, was produced by thethermo-decomposition of DDMP saponin on heating process of go (slurry of ground soybean).The amount increased with temperature and time of heating. Some alcohols such as1-pentanol, 1-penten-3-ol, 2-penten-1-ol and 1-hexanol in volatile components relatedto soybean flavor in tofu and weakened the strength of unpleasant taste. Hexanoic acidand octanoic acid caused unpleasant taste. Maltol caused the sensation of sweetness andmasked soybean flavor.