However, these foods that smell bad, taste good, and even have high nutritional value actually have different odor sources. Do you know that?/You know what? Do you know that?/You know what?

Durian: The more smelly, the better the maturity.

Odor index

The taste of durian is really that some people love and hate it, and the taste is very complicated.

Gao Tingting of Beijing Technology and Business University and others published an experimental study on the fine chemical industry "SPME-GC-MC analysis of volatile components in durian pulp". They identified more than 60 volatile compounds in durian, including 26 esters and 12 sulfur-containing compounds. Esters give durian rich fruit flavor, and the smell is mainly sulfur compounds. With the maturity of durian, the content of sulfur compounds is also higher, so "smell" is also one of the important indicators to judge the maturity and quality of durian.

If you can't accept the taste of durian for the first time, you can try to eat frozen durian first, which tastes a little weak.

Stinky mandarin fish: salty, sour, fresh and sweet.

Odor index

Stinky mandarin fish is a famous dish in Huizhou. This dish stinks because it has been fermented.

The process is like this: fresh mandarin fish is salted with light salt water at about 25℃ and pressed with clean stones. After six or seven days, the fish will have a smell that looks like bad smell.

What happened during this fermentation? Wang Xuefeng of Zhejiang Gongshang University published Identification and Analysis of Flavor Components in Squid Fish Fermentation in China Food News. The results showed that some umami and bitter free amino acids were positively correlated with the fermentation process, and some organic acids were enriched. Due to the umami taste and sweetness, the flavor active free amino acids increased, and the fermented squid showed a strong salty, sour, fresh and sweet taste, making it more delicious.

Most of the stinky mandarin fish are mainly braised in brown sauce, which tastes salty and palatable, and the meat is firm and very delicious. However, because mandarin fish is salted, it has a high salt content and is suitable for occasional consumption.

Stinky tofu: soaked in lobster sauce.

Odor index

Tofu originally only has a beany smell, but after fermentation, protein in tofu is decomposed into sulfide and indole under the action of microorganisms, and some sulfur-containing amino acids are decomposed into hydrogen sulfide and ammonia, which is the source of stinky tofu odor.

In 20 12, master's thesis of South China University of Technology, Li He, entitled "Study on the Production Technology and Nutritional Value of Fermented Stinky Tofu", it was introduced that Changsha Stinky Tofu has traditional fermentation method and short-time catalysis method, and the traditional fermentation method takes a long time to make, so the short-time catalysis method is generally used to make stinky halogen, that is, douchi is boiled in water and then soaked with other seasonings. 46660.8888686866 1

Stinky tofu tastes a little smelly, but the content of vitamin B 12 in fermented bean curd increases, and protein is more easily absorbed by human body. From these aspects, the nutritional value of stinky tofu is higher than tofu.

Snail powder: sour bamboo shoots from fermentation

Odor index

Just like rice noodles, snail powder has been loved by many young people in recent years. Although it tastes a bit strange, it is still favored by many people.

Accurately speaking, the "bad smell" of snail powder does not come from the snail itself, but from the snail soup. The main ingredient of snail soup is river snail or snail, which makes the soup fresh and tender, and the fermented sour bamboo shoots make snail powder have such a unique taste.

Of course, there are not only snails, snails and sour bamboo shoots in the soup of snail powder, but also various side dishes, such as day lily, fungus and yuba, which are often eaten. The ingredients are diverse, the taste is richer and more delicious. I don't remember that strange smell at all.

Strange to say, snail powder seems magical. You may not like it or even hate it for the first time, but you will fall in love after eating it for three or four times.

Bean juice: fermented by strains.

Odor index

Bean juice looks hard to leave the impression of "delicious". It tastes a little sour, a little bitter and a little "smelly".

It is a model of "waste reuse", which is fermented by lactic acid bacteria and Leuconostoc lemon from mung bean starch or vermicelli leftovers. This is raw bean juice, cooked with slow fire.

Lu et al. published a study on "Comparison and sensory evaluation of flavor substances of raw and cooked Beijing soybean juice from different sources" in Food Science. According to the aroma characteristics of volatile components identified in soybean juice, acids and sulfur compounds are the main aroma components of soybean juice, which are rich in sour taste and sulfur taste respectively. Moreover, the relative content of acidic substances in cooked bean juice is higher than that in raw bean juice, which makes cooked bean juice more acidic than raw bean juice.

Fermented soybean juice is rich in nutrition and high in soluble protein and amino acids. Moreover, soybean juice is rich in probiotics and is a nutritious drink.