Comparative study on volatile flavor compounds of traditional Chinese-type soy sauces prepared with soybean and defatted soy meal

Food Science and Biotechnology

Volumn 18, Issue 6, 2009, Pages 1447-1458

  Gao, Xian Li ^a   Zhao, Hai Feng ^a   Zhao, Mou Ming ^a   Cui, Chun ^a   Ren, Jiao Yan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Defatted soy meal; Gas chromatographymass spectrometry (GC MS); Soybean; Traditional chinese type soy sauce; Volatile flavor compound

Indexed keywords

GAS CHROMATOGRAPHYMASS SPECTROMETRY (GC-MS); SOY MEAL; SOYBEAN; TRADITIONAL CHINESE-TYPE SOY SAUCE; VOLATILE FLAVOR COMPOUND;

ALDEHYDES; CHEMICAL COMPOUNDS; ESTERS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PHENOLS; SOLVENT EXTRACTION; SOLVENTS; SULFUR;

FLAVOR COMPOUNDS;

GLYCINE MAX;

EID: 78049467519     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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