Characterization of key aroma compounds in gray sufu fermented using Leuconostoc mesenteroides subsp. Mesenteroides F24 as a starter culture

Author:

Tian Meng,Lin Ke,Yang Liu,Jiang Bin,Zhang Biying,Zhu Xianming,Ren Dayong,Yu Hansong

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference36 articles.

1. Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China;An;Food Chemistry,2020

2. Flavoromic determination of lactones in cheddar cheese by GC–MS–olfactometry, aroma extract dilution analysis, aroma recombination and omission analysis;Chen;Food Chemistry,2021

3. Effect of starter cultures on dynamics succession of microbial communities, physicochemical parameters, enzyme activities, tastes and volatile flavor compounds during sufu fermentation;Chen;Food Chemistry Advances,2022

4. Analysis of key volatile compounds and quality properties of tilapia (Oreochromis mossambicus) fillets during cold storage: Based on thermal desorption coupled with gas chromatography-mass spectrometry (TD-GC-MS);Cheng;LWT - Food Science and Technology,2023

5. Investigation of sulfur-containing compounds in spears of green and white Asparagus officinalis through LC-MS and HS-GC–MS;Elena;Food Research International,2022

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