Comparative volatile profiles in soy sauce according to inoculated microorganisms

Bioscience, Biotechnology and Biochemistry

Volumn 77, Issue 11, 2013, Pages 2192-2200

  Lee, Kyung Eun ^a   Lee, Sang Mi ^a   Choi, Yong Ho ^b   Hurh, Byung Serk ^b   Kim, Young Suk ^a  

^a Ewha Womans University   (South Korea)

^b Sempio Foods Company   (South Korea)

Author keywords

Soy sauce; Tetragenococcus halophilus; Volatile compound; Volatile profile; Zygosaccharomyces rouxii

Indexed keywords

SOY SAUCE; TETRAGENOCOCCUS HALOPHILUS; VOLATILE COMPOUNDS; VOLATILE PROFILE; ZYGOSACCHAROMYCES ROUXII;

AROMATIC COMPOUNDS; ETHANOL; FERMENTATION; KETONES; LACTIC ACID; ORGANIC POLLUTANTS; SOLVENT EXTRACTION;

VOLATILE ORGANIC COMPOUNDS;

ALCOHOL DERIVATIVE; ALDEHYDE; CARBOXYLIC ACID; FURAN DERIVATIVE; PHENOL DERIVATIVE; SOLVENT; TERPENE; VOLATILE ORGANIC COMPOUND;

ARTICLE; COMPARATIVE STUDY; ENTEROCOCCACEAE; FERMENTATION; METABOLISM; MICROBIOLOGY; SOLID PHASE MICROEXTRACTION; SOYBEAN; SPECIES DIFFERENCE; ZYGOSACCHAROMYCES;

ALCOHOLS; ALDEHYDES; CARBOXYLIC ACIDS; ENTEROCOCCACEAE; FERMENTATION; FURANS; METABOLIC NETWORKS AND PATHWAYS; PHENOLS; SOLID PHASE MICROEXTRACTION; SOLVENTS; SOY FOODS; SPECIES SPECIFICITY; TERPENES; VOLATILE ORGANIC COMPOUNDS; ZYGOSACCHAROMYCES;

EID: 84888872575     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.130362     Document Type: Article

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