Aroma impact components in commercial plain sufu

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 5, 2005, Pages 1684-1691

  Chung, Hau Yin ^a   Fung, Pui Kwan ^a   Kim, Joo Shin ^b  

^a CHINESE UNIVERSITY OF HONG KONG   (Hong Kong)

^b Pulmuone Co Ltd   (South Korea)

Author keywords

Asia; Flavor; Sufu; Supercritical fluid extraction

Indexed keywords

ACETIC ACID; ACID; ALCOHOL DERIVATIVE; ALDEHYDE; ALKANE; AROMATIC COMPOUND; ESTER; ETHYL 9 OCTADECENOATE; ETHYL 9,12 OCTADECADIENOATE; FURAN DERIVATIVE; ISOVALERIC ACID; KETONE; METHIONAL; NITROGEN DERIVATIVE; SULFUR DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; ASIA; FERMENTATION; FLAVOR; GAS CHROMATOGRAPHY; HUMAN; HUMAN EXPERIMENT; MASS SPECTROMETRY; NORMAL HUMAN; ODOR; OLFACTOMETRY; SOYBEAN; SUFU; SUPERCRITICAL FLUID EXTRACTION;

ALCOHOLS; CARBOXYLIC ACIDS; ESTERS; FERMENTATION; ODORS; SOY FOODS; VOLATILIZATION;

GLYCINE MAX;

EID: 14644394245     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048617d     Document Type: Article

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