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Headspaces of fermented broths prepared from Amaranth sp. and of fried tofus previously soaked in the broth were monitored for their volatile components. Fifty six compounds were detected by GC-MS analysis and they were grouped as aldehydes (24), acids (8), alcohols (7), ketones (10), sulfur-containing compounds (2), alkanes (3), and miscellaneous compound (1). Quantities of most components decreased as fermentation proceeded. Headspace of the deep-fried tofus included compounds such as acetic acid, butanoic acid, hexanal, octanal, nonanal, benzaldehyde, ethanol, and sulfur dioxide. Most compounds found in broths were at higher or similar levels. Fermentation broth was a possible source of headspace components in deep-fat fried chaw tofus.
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