Aroma impact compounds in Liuyang douchi, a Chinese traditional fermented soya bean product

International Journal of Food Science and Technology

Volumn 46, Issue 9, 2011, Pages 1823-1829

  Chen, Qing Chan ^a   Xu, Yong Xia ^a   Wu, Peng ^a   Xu, Xiao Yun ^a   Pan, Si Yi ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Aromas; GC olfactory; Liuyang douchi; Solid phase microextraction

Indexed keywords

1-OCTEN-3-OL; AROMAS; CO-INJECTION; DESCRIPTORS; DETECTION FREQUENCY; DOU-CHI; GAS CHROMATOGRAPHY-OLFACTOMETRY; GC-OLFACTORY; ISOAMYL ACETATE; LINEAR RETENTION INDICES; LIUYANG DOUCHI; SOLID-PHASE MICROEXTRACTION; SOYA BEANS; STEAM DISTILLATION; VOLATILE COMPOUNDS;

DISTILLATION; FRAGRANCES; GAS CHROMATOGRAPHY; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

EXTRACTION;

ASPERGILLUS; GLYCINE MAX;

EID: 79960696770     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02687.x     Document Type: Article

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