Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour

Food Chemistry

Volumn 158, Issue , 2014, Pages 438-444

  Feng, Yunzi ^a   Chen, Zhiyao ^a   Liu, Ning ^a   Zhao, Haifeng ^a   Cui, Chun ^a   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Flavour; Free fatty acid; Lipids; Oxidative degradation; Phospholipase; Soy sauce

Indexed keywords

FLAVORS; GLYCEROL; LINOLEIC ACID; LIPIDS; PHOSPHOLIPIDS; SENSORY PERCEPTION;

FATTY ACID COMPOSITION; FREE FATTY ACID; MONOACYLGLYCEROLS; OXIDATIVE DEGRADATION; PHOSPHOLIPASES; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; SOY SAUCE;

FERMENTATION;

DIACYLGLYCEROL; FATTY ACID; LINOLEIC ACID; LIPID; MONOACYLGLYCEROL; PHOSPHOLIPID; TRIACYLGLYCEROL; FLAVORING AGENT;

ARTICLE; ASPERGILLUS ORYZAE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; FATTY ACID ANALYSIS; FERMENTATION; FLAVOR; KOJI FERMENTATION; LIPID COMPOSITION; LIPID OXIDATION; LIPOLYSIS; NONHUMAN; SENSORY ANALYSIS; SENSORY EVALUATION; SOY SAUCE FLAVOUR; SOYBEAN; TASTE; ANALYSIS; CHEMISTRY; HUMAN; SOY FOOD;

FATTY ACIDS; FERMENTATION; FLAVORING AGENTS; HUMANS; LIPIDS; SOY FOODS; TASTE;

EID: 84896982334     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.147     Document Type: Article

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