Comparison of volatile flavor components in four kinds of chinese fermented black soybeans (Glycine max (L.) Merrill) by HS-SPME-GC/MS and chemometrics

Food Science and Technology Research

Volumn 17, Issue 4, 2011, Pages 319-326

  Xiao, Zuo Bing ^a   Sun, Zong Yu ^a   Feng, Tao ^a   Tian, Huai Xiang ^a   Niu, Yun Wei ^a   Yu, Hai Yan ^a   Zhang, Xiao Ming ^b   Ma, Shuang Shuang ^c  

^a SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

^b JIANGNAN UNIVERSITY   (China)

^c EAST CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Chinese fermented black soybeans; Gas chromatography and mass spectrometry; Headspace solid phase micro extraction; Volatile flavor components

Indexed keywords

BLACK SOYBEAN; CHEMOMETRICS; CHONGQING; GLYCINE MAX; HEADSPACES; HS-SPME; JIANGXI; PHENETHYL ALCOHOL; PYRAZINES; SOLID-PHASE MICROEXTRACTION; VOLATILE FLAVOR COMPONENTS; ZINGIBERENE;

ALDEHYDES; AMINO ACIDS; CHEMICAL ANALYSIS; ESTERIFICATION; ESTERS; ETHERS; GAS CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY; OLEFINS; PHENOLS;

PRINCIPAL COMPONENT ANALYSIS;

GLYCINE MAX; ZINGIBER OFFICINALE;

EID: 80955122845     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.17.319     Document Type: Article

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