Analysis of Organic Volatile Flavor Compounds in Fermented Stinky Tofu Using SPME with Different Fiber Coatings

The organic volatile flavor compounds in fermented stinky tofu (FST) were studied using SPME-GC/MS. A total of 39 volatile compounds were identified, including nine esters, seven alcohols, five alkenes, four sulfides, three heterocycles, three carboxylic acids, three ketones, two aldehydes, one phen...

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Detalles Bibliográficos
Autores principales: Liu, Yuping, Miao, Zhiwei, Guan, Wei, Sun, Baoguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2012
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268145/
https://www.ncbi.nlm.nih.gov/pubmed/22450681
http://dx.doi.org/10.3390/molecules17043708

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268145/
https://www.ncbi.nlm.nih.gov/pubmed/22450681
http://dx.doi.org/10.3390/molecules17043708

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