Characterization of the volatile substances and aroma components from traditional soypaste.

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Yan ZhangShun-Tang Guo

Abstract

In this study, the flavor substances of soypaste were extracted by a simultaneous distillation method and identified by GC-MS. The characteristic aroma components of soypaste were determined by the GC-O technique and the FD value of the characteristic aroma components was determined by AEDA method. It could be inferred that the aroma of the soypaste should be attributed to the presence of heterocyclic compounds and organic acids, with the heterocyclic compounds playing a prominent role.

Citations

Dec 14, 2011·Journal of Agricultural and Food Chemistry·Ladislaus M KasankalaJie Chen
May 5, 2012·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Hajaratul Najwa MohamedYazid Abdul Manap
Nov 10, 2013·Bioscience, Biotechnology, and Biochemistry·Kyung Eun LeeYoung-Suk Kim
Sep 30, 2018·World Journal of Microbiology & Biotechnology·Kelly Cristina Dos ReisCristina Ferreira Silva
Nov 24, 2020·Critical Reviews in Food Science and Nutrition·Libo LiuBingcan Chen
Jun 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Shuqi WangNing Zhang

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