Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction-gas chromatography-olfactometry

Food Chemistry

Volumn 145, Issue , 2014, Pages 488-495

  Baek, Hyung Hee ^a  

^a Dankook University   (South Korea)

Author keywords

3 Isobutyl 2 methoxypyrazine; Aroma; Gas chromatography olfactometry; Gochujang; Solid phase microextraction

Indexed keywords

3-ISOBUTYL-2-METHOXYPYRAZINE; AROMA; GAS CHROMATOGRAPHY-OLFACTOMETRY; GOCHUJANG; SOLID-PHASE MICROEXTRACTION;

DISTILLATION; GAS CHROMATOGRAPHY; ODORS; SOLVENT EXTRACTION;

ESSENTIAL OILS;

ALCOHOL DERIVATIVE; ALDEHYDE; ALKANE DERIVATIVE; DIALLYL DISULFIDE; FLAVORING AGENT; PYRAZINE DERIVATIVE; 2-ISOBUTYL-3-METHOXYPYRAZINE; CAPSAICIN;

AROMA; ARTICLE; DILUTION; ESTERIFICATION; EXTRACTION; FATTY ACID SYNTHESIS; FERMENTATION; FOOD PROCESSING; GAS CHROMATOGRAPHY; OLFACTOMETRY; PASTE; QUALITY CONTROL; SOLID PHASE MICROEXTRACTION; SWEET PEPPER; YEAST; ANALOGS AND DERIVATIVES; ANALYSIS; CHEMISTRY; FOOD ANALYSIS; ODOR; PEPPER; PROCEDURES; SOUTH KOREA;

CAPSICUM ANNUUM VAR. ANNUUM;

CAPSAICIN; CAPSICUM; CHROMATOGRAPHY, GAS; FOOD ANALYSIS; ODORS; OLFACTOMETRY; PYRAZINES; REPUBLIC OF KOREA; SOLID PHASE MICROEXTRACTION;

EID: 84884197966     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.087     Document Type: Article

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