Changes in volatile aroma compounds of traditional chinese-type soy sauce during moromi fermentation and heat treatment

Food Science and Biotechnology

Volumn 19, Issue 4, 2010, Pages 889-898

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

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Gas chromatography mass spectrometry; Heat treatment; Moromi fermentation; Traditional Chinese type soy sauce; Volatile compound

Indexed keywords

AROMA FORMATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MOROMI FERMENTATION; SENSORY ATTRIBUTES; SENSORY INTENSITY; SOLID-PHASE MICROEXTRACTION; SOY SAUCE; SULFUR-CONTAINING COMPOUNDS; VOLATILE AROMA COMPOUNDS; VOLATILE COMPOUND; VOLATILE COMPOUNDS;

ALDEHYDES; EXTRACTION; GAS CHROMATOGRAPHY; HEAT TREATMENT; KETONES; MASS SPECTROMETRY; ORGANIC POLLUTANTS; PHENOLS; SULFUR; VOLATILE ORGANIC COMPOUNDS;

FERMENTATION;

EID: 79957659598     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0126-7     Document Type: Article

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