Volatile flavor components of unfermented smelly tofu were extracted by a simultaneous distillation-extraction (SDE) apparatus and analyzed by gas chromatography-mass spectrometry (GC-MS).

• 通过同时蒸馏萃取(SDE)得到非发酵臭豆腐的挥发性风味物质,并通过气相色谱-质谱联用仪(GC-MS)进行分析,共有49种化合物被检出。