Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis

Food Control

Volumn 22, Issue 6, 2011, Pages 1008-1013

  Zhao, Jianxin ^a   Dai, Xiaojun ^a   Liu, Xiaoming ^a   Zhang, Hao ^a   Tang, Jian ^a   Chen, Wei ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Aroma; Chinese soybean paste; Dilution analysis; Gas chromatography olfactomerty; Inoculated

Indexed keywords

GLYCINE MAX; OSMANTHUS;

EID: 78751706287     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.11.023     Document Type: Article

References (20)

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