Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds

Journal of Food Science

Volumn 76, Issue 3, 2011, Pages

  Jo, Ye Jin ^a   Cho, In Hee ^a   Song, Chi Kwang ^b   Shin, Hye Won ^b   Kim, Young Suk ^a  

^a Ewha Womans University   (South Korea)

^b CJ Corporation   (South Korea)

Author keywords

Fermented soybean paste (Doenjang); Gas chromatography mass spectrometry; Principal component analysis; Volatile compounds; Volatile profiling

Indexed keywords

VOLATILE ORGANIC COMPOUND;

ARTICLE; ASPERGILLUS; BACILLUS SUBTILIS; COMPARATIVE STUDY; CONDIMENT; FERMENTATION; FOOD ANALYSIS; FOOD HANDLING; MASS FRAGMENTOGRAPHY; METABOLISM; METHODOLOGY; MICROBIOLOGY; MUCORALES; PRINCIPAL COMPONENT ANALYSIS; SOLID PHASE MICROEXTRACTION; SOUTH KOREA; SOYBEAN;

ASPERGILLUS; BACILLUS SUBTILIS; CONDIMENTS; FERMENTATION; FOOD ANALYSIS; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MUCORALES; PRINCIPAL COMPONENT ANALYSIS; REPUBLIC OF KOREA; SOLID PHASE MICROEXTRACTION; SOY FOODS; VOLATILE ORGANIC COMPOUNDS;

GLYCINE MAX;

EID: 79955005385     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02068.x     Document Type: Article

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