Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment

Food Research International

Volumn 106, Issue , 2018, Pages 156-163

  Gao, Xianli ^a,b   Zhang, Junke ^a   Regenstein, Joe M ^b   Yin, Yiyun ^a   Zhou, Cunshan ^a  

^a JIANGSU UNIVERSITY   (China)

^b Cornell University ^*  (United States)

Author keywords

Aspergillus oryzae; Soy sauce; Soybean; Tianyou; Wheat flour

Indexed keywords

ASPERGILLUS; ODORS;

ASPERGILLUS ORYZAE; SOY SAUCE; SOYBEAN; TIANYOU; WHEAT FLOURS;

FLAVOR COMPOUNDS;

ACID; AMINO ACID; CARBOHYDRATE; FLAVORING AGENT; FRAGRANCE; NITROGEN; PEPTIDE; SODIUM CHLORIDE; VOLATILE ORGANIC COMPOUND;

ADULT; CONDIMENT; FEMALE; FERMENTATION; FLOUR; HUMAN; MALE; MASS FRAGMENTOGRAPHY; SOY FOOD; TASTE; WHEAT;

ACIDS; ADULT; AMINO ACIDS; CONDIMENTS; FEMALE; FERMENTATION; FLAVORING AGENTS; FLOUR; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MALE; NITROGEN; ODORANTS; PEPTIDES; SODIUM CHLORIDE; SOY FOODS; SUGARS; TASTE; TRITICUM; VOLATILE ORGANIC COMPOUNDS;

EID: 85039743652     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.12.063     Document Type: Article

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