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tofu (food) — Ingredient · Foodgeist
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tofu soy-based food used as a protein source
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About soy-based food used as a protein source
Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0 ×56
odorless ×2
faint
no aroma
odor_active
fatty
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
6''-o-acetylgenistin cdp-dg(18:0/18:0) cdp-dg(18:1(11z)/20:1(13z)) arginine 6''-malonylglycitin 6''-acetyldaidzin cdp-dg(18:0/20:1(13z)) 1-palmitoylglycerol 3-phosphate cdp-dg(18:1(9z)/18:1(9z)) cdp-dg(18:1(11z)/22:0) 1-18:1-2-18:3-phosphatidylcholine cdp-dg(18:1(9z)/18:2(9z,12z)) 1-18:2-2-18:3-phosphatidylcholine cdp-dg(18:0/18:3(9z,12z,15z)) Molecular pairings Pairs well with — computed from shared flavor compounds
Source & License Imported 6/3/2026, 4:41:07 AM
Verification Multi-layer verified
Share Pinterest converts best for culinary content cdp-dg(18:1(11z)/18:3(6z,9z,12z))
cdp-dg(18:0/20:0)
cardiolipin
cdp-dg(18:1(9z)/20:1(11z))
cdp-dg(18:1(9z)/18:3(6z,9z,12z))
25-hydroxycholecalciferol
24,25-dihydroxyvitamin d3
beta-cryptoxanthin
c18:1, n-9
(-)-matairesinol
calcium
(±)-erythro-isoleucine
6''-acetylglycitin
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
Peer-Reviewed Optimal Ranges
Duration 7 min
Based on 3 papers
Temperature 55 °C
Based on 3 papers
Has Optimum Activity 6.1
Based on 2 papers
Is Stable 9
Based on 2 papers
What science says compound effect “It yielded fructose and glucose by hydrolyzing with acid or yeast β‐fructofuranosidase.”
fructopolysaccharide (asparagosin, fructan) → yields → fructose and glucose by hydrolyzing with acid or yeast β‐fructofuranosidase
technique parameter “The corn radicle invertase was found to be a β-fructofuranosidase with a K m of 0.006 M and a pH optimum of 4.6.”
corn radicle invertase → is → β-fructofuranosidase
technique parameter “An ion chromatographic method was developed for this purpose in which the sugar concentrations were measured using integrated amperometry.”
ion chromatographic method → is used for → determining concentrations of 1-kestose (GF(2)), nystose (GF(3)), and 1(F)-beta-fructofuranosylnystose (GF(4))
technique parameter “The size distribution of Tofu particles after the GDS experiments was affected by the physical properties of Tofu”
Gastric Digestion Simulator (GDS) → affects → Tofu particle size distribution
technique parameter “The GDS was successfully used to directly observe the disintegration process of Tofu (bean curd) as a typical solid food containing protein”
Gastric Digestion Simulator (GDS) → affects → Tofu particle disintegration
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