Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile

Doubanjiang, a Chinese traditional fermented red pepper paste, is eaten worldwide for its unique flavor. The objective of this study was to evaluate the aroma quality of doubanjiang using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME) coupled with gas...

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Detalles Bibliográficos
Autores principales: Li, Zhihua, Dong, Ling, Jeon, Jin, Kwon, So Young, Zhao, Chi, Baek, Hyung-Hee
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6749255/
https://www.ncbi.nlm.nih.gov/pubmed/31461894
http://dx.doi.org/10.3390/molecules24173107

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6749255/
https://www.ncbi.nlm.nih.gov/pubmed/31461894
http://dx.doi.org/10.3390/molecules24173107

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