Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography–olfactometry (GC–O) and gas chromatography−mass spectrome...

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Detalles Bibliográficos
Autores principales: Wang, Shuqi, Chang, Yuan, Liu, Bing, Chen, Haitao, Sun, Baoguo, Zhang, Ning
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8161213/
https://www.ncbi.nlm.nih.gov/pubmed/34065280
http://dx.doi.org/10.3390/molecules26103048

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8161213/
https://www.ncbi.nlm.nih.gov/pubmed/34065280
http://dx.doi.org/10.3390/molecules26103048

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