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
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author Zhang, Yan
Li, Xin
Lo, Chih-Kang
Guo, Shun-Tang
author_facet Zhang, Yan
Li, Xin
Lo, Chih-Kang
Guo, Shun-Tang
author_sort Zhang, Yan
collection PubMed
description 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. It could be inferred that the aroma of the soypaste should be attributed to the presence of heterocyclic compounds and organic acids, with the heterocyclic compounds playing a prominent role.
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spelling pubmed-62574782019-01-02 Characterization of the Volatile Substances and Aroma Components from Traditional Soypaste Zhang, Yan Li, Xin Lo, Chih-Kang Guo, Shun-Tang Molecules Communication 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. It could be inferred that the aroma of the soypaste should be attributed to the presence of heterocyclic compounds and organic acids, with the heterocyclic compounds playing a prominent role. MDPI 2010-05-11 /pmc/articles/PMC6257478/ /pubmed/20657491 http://dx.doi.org/10.3390/molecules15053421 Text en © 2010 by the authors; licensee MDPI, Basel, Switzerland. This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Communication
Zhang, Yan
Li, Xin
Lo, Chih-Kang
Guo, Shun-Tang
Characterization of the Volatile Substances and Aroma Components from Traditional Soypaste
title Characterization of the Volatile Substances and Aroma Components from Traditional Soypaste
title_full Characterization of the Volatile Substances and Aroma Components from Traditional Soypaste
title_fullStr Characterization of the Volatile Substances and Aroma Components from Traditional Soypaste
title_full_unstemmed Characterization of the Volatile Substances and Aroma Components from Traditional Soypaste
title_short Characterization of the Volatile Substances and Aroma Components from Traditional Soypaste
title_sort characterization of the volatile substances and aroma components from traditional soypaste
topic Communication
url 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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AT lixin characterizationofthevolatilesubstancesandaromacomponentsfromtraditionalsoypaste
AT lochihkang characterizationofthevolatilesubstancesandaromacomponentsfromtraditionalsoypaste
AT guoshuntang characterizationofthevolatilesubstancesandaromacomponentsfromtraditionalsoypaste

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