Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

Food Chemistry

Volumn 145, Issue , 2014, Pages 126-134

  Feng, Yunzi ^a   Cai, Yu ^a   Su, Guowan ^a   Zhao, Haifeng ^a   Wang, Chenxia ^a   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Aroma extract dilution analysis; Chinese soy sauces; Key aroma active compounds; SPME GC O

Indexed keywords

AROMA EXTRACT DILUTION ANALYSIS; AROMA-ACTIVE COMPOUNDS; DESCRIPTIVE SENSORY ANALYSIS; GAS CHROMATOGRAPHY-OLFACTOMETRY; HEADSPACE SOLID PHASE MICROEXTRACTION; SOLID-STATE FERMENTATION; SOY SAUCE; SPME-GC-O;

FERMENTATION; FINITE DIFFERENCE METHOD; GAS CHROMATOGRAPHY; LIQUIDS;

ODORS;

ALCOHOL; ALDEHYDE; ISOPENTYL ALCOHOL; ISOVALERALDEHYDE; PHENOL DERIVATIVE; 2-METHOXY-4-VINYLPHENOL; ACETALDEHYDE; GUAIACOL; ISOVALERYLALDEHYDE; PENTANOL; PHENYLACETALDEHYDE; SODIUM CHLORIDE; VINYL DERIVATIVE;

AROMA; ARTICLE; CHINA; CONTROLLED STUDY; DILUTION; FERMENTATION; FLAVOR; GAS CHROMATOGRAPHY; HIGH SALT LIQUID STATE FERMENTATION SOY SAUCE; LOW SALT SOLID STATE FERMENTATION SOY SAUCE; MASS SPECTROMETRY; OLFACTOMETRY; SENSORY ANALYSIS; SENSORY EVALUATION; SOLID PHASE MICROEXTRACTION; ADULT; ANALOGS AND DERIVATIVES; ANALYSIS; FEMALE; FOOD ANALYSIS; HUMAN; MALE; MASS FRAGMENTOGRAPHY; ODOR; SOY FOOD; TASTE; YOUNG ADULT;

SOLANUM TUBEROSUM;

ACETALDEHYDE; ADULT; ALDEHYDES; CHINA; ETHANOL; FEMALE; FERMENTATION; FOOD ANALYSIS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GUAIACOL; HUMANS; MALE; ODORS; PENTANOLS; SMELL; SODIUM CHLORIDE; SOLID PHASE MICROEXTRACTION; SOY FOODS; TASTE; VINYL COMPOUNDS; YOUNG ADULT;

EID: 84883455715     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.072     Document Type: Article

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