Determination of compounds responsible for tempeh aroma

Food Chemistry

Volumn 141, Issue 1, 2013, Pages 459-465

  Jeleń, Henryk ^a   Majcher, Małgorzata ^a   Ginja, Alexandra ^a   Kuligowski, Maciej ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

AEDA; Aroma analysis; Flavour; Gas chromatography olfactometry GC O; Gas chromatography mass spectrometry; GC MS; Odour activity values OAV; Tempeh

Indexed keywords

CHEMICAL ANALYSIS; CHROMATOGRAPHY; ESSENTIAL OILS; FERMENTATION; FINITE DIFFERENCE METHOD; FLAVORS; MASS SPECTROMETRY; ODORS; SPECTROMETRY;

AEDA; AROMA ANALYSIS; GAS CHROMATOGRAPHY OLFACTOMETRIES; GAS CHROMATOGRAPHY/MASS SPECTROMETRY; GC/MS; ODOUR ACTIVITY VALUES; TEMPEH;

GAS CHROMATOGRAPHY;

FLAVORING AGENT; ISOBUTYRALDEHYDE; STABLE ISOTOPE; VOLATILE AGENT;

AROMA; ARTICLE; CHEMICAL COMPOSITION; DILUTION; EXTRACT; FERMENTED PRODUCT; GAS CHROMATOGRAPHY; TEMPEH;

GLYCINE MAX; RHIZOPUS;

EID: 84877599594     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.047     Document Type: Article

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