Characterization of Volatile Compounds by SPME‐GC‐MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria‐Fermented Soybean Product

The purpose of the present study was to evaluate the volatile profile of Kedong sufu, which is a typical bacteria-fermented soybean product in China, using solid phase microextraction coupled to gas chromatography and mass spectrometry and to reveal the evolution and diversity of flavor substances for this specialty. A total of 75 compounds were identified, including 35 esters, 4 alcohols, 4 phenols, 4 aldehydes, 7 acids, 10 ketones, and 11...