Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction–gas chromatography

Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction–gas chromatography–olfactometry

Published:2014-02 Issue: Volume:145 Page:488-495
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kang Kyung-Mo,Baek Hyung-Hee

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

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4. Characteristics of volatile flavor compounds in kochujang prepared with commercial enzyme during fermentation;Choi;Journal of the Korean Society for Agricultural Chemistry and Biotechnology,2003

5. Characteristics of volatile flavor compounds in improved kochujang prepared with glutinous rice koji during fermentation;Choi;Korean Journal of Food Science and Technology,1999

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