Characterization of the Volatile Substances and Aroma Components from Traditional Soypaste

In this study, the flavor substances of soypaste were extracted by a simultaneous distillation method and identified by GC-MS. The characteristic aroma components of soypaste were determined by the GC-O technique and the FD value of the characteristic aroma components was determined by AEDA method....

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Detalles Bibliográficos
Autores principales: Zhang, Yan, Li, Xin, Lo, Chih-Kang, Guo, Shun-Tang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2010
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6257478/
https://www.ncbi.nlm.nih.gov/pubmed/20657491
http://dx.doi.org/10.3390/molecules15053421

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6257478/
https://www.ncbi.nlm.nih.gov/pubmed/20657491
http://dx.doi.org/10.3390/molecules15053421

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