Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment-Reference-Cited by-同舟云学术

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Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment

Published:2010-08 Issue:4 Volume:19 Page:889-898
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Gao Xian-Li,Cui Chun,Zhao Hai-Feng,Zhao Mou-Ming,Yang Lan,Ren Jiao-Yan

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-010-0126-7.pdf

Reference27 articles.

1. Wanakhachornkrai P, Lertsiri S. Comparison of determination method for volatile compounds in Thai soy sauce. Food Chem. 83: 619–629 (2003)

2. Yan LJ, Zhang YF, Tao WY, Wang LP, Wu SF. Rapid determination of volatile flavor components in soy sauce using head space solidphase microextraction and gas chromatography-mass spectrometry. Chin. J. Chromatogr. 26: 285–291 (2008)

3. Petra S, Peter S. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science. J. Agr. Food Chem. 55: 6262–6269 (2007)

4. Sugiyama SI. Selection of micro-organisms for use in the fermentation of soy sauce. Food Microbiol. 1: 339–347 (1984)

5. Lee SM, Seo BC, Kim YS. Volatile compounds in fermented and acid-hydrolyzed soy sauce. J. Food Sci. 71: 146–156 (2006)

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