Removal of off-flavors from sea tangle (Laminaria japonica) extract by fermentation with Aspergillus oryzae

Bioresource Technology

Volumn 121, Issue , 2012, Pages 475-479

  Seo, Yong Soo ^a   Bae, Hyang Nam ^a   Eom, Sung Hwan ^a   Lim, Keun Sick ^a   Yun, In Hye ^a   Chung, Yong Hyun ^a   Jeon, Jeong Min ^a   Kim, Hyun Woo ^a   Lee, Myung Suk ^a   Lee, Yang Bong ^a   Kim, Young Mog ^a  

^a Pukyong National University   (South Korea)

Author keywords

Expected odor intensity; Fermentation; Odor compounds; Off flavors; Sea tangle

Indexed keywords

ALLYL ISOTHIOCYANATE; ASPERGILLUS ORYZAE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ISOVALERIC ACIDS; LAMINARIA JAPONICA; MICROBIAL FERMENTATION; ODOR COMPOUNDS; ODOR INTENSITY; OFF-FLAVORS; SEA TANGLE;

ALDEHYDES; ASPERGILLUS; FERMENTATION; GAS CHROMATOGRAPHY; ODORS; SEAWEED;

FLAVOR COMPOUNDS;

ACETALDEHYDE; ALLYL ISOTHIOCYANATE; ISOVALERIC ACID;

BIOTECHNOLOGY; BROWN ALGA; FERMENTATION; FUNGUS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MICROBIAL ACTIVITY; MICROBIAL COMMUNITY; ODOR; PLANT EXTRACT; SEAWEED;

ARTICLE; ASPERGILLUS ORYZAE; CONTROLLED STUDY; FERMENTATION; FLAVOR; LAMINARIA; LAMINARIA JAPONICA; MASS FRAGMENTOGRAPHY; NONHUMAN; ODOR; PRIORITY JOURNAL; TEMPERATURE;

ACETALDEHYDE; ALDEHYDES; ASPERGILLUS ORYZAE; FERMENTATION; FOOD QUALITY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ISOTHIOCYANATES; LAMINARIA; ODORS; PENTANOIC ACIDS; PLANT EXTRACTS; SEAWEED;

ASPERGILLUS ORYZAE; LAMINARIA JAPONICA;

EID: 84865568608     PISSN: 09608524     EISSN: 18732976     Source Type: Journal    
DOI: 10.1016/j.biortech.2012.07.007     Document Type: Article

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