Identification of the key off-flavor odorants for undesirable spoiled odor in thermally sterilized fermented soymilk-Reference-Cited by-同舟云学术

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Identification of the key off-flavor odorants for undesirable spoiled odor in thermally sterilized fermented soymilk

Published:2023-02 Issue: Volume:164 Page:112407
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Hao Zhengqi,Zhang Xiong,Peng Xingyun,Shi Xiaodi,Wang Ruican,Guo Shuntang

Funder

Ministry of Science and Technology of the People's Republic of China

Beijing University of Agriculture

China Agricultural University

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Barkholt V., & Jensen A. L. (1989). Amino acid analysis: determination of cysteine plus half-cystine in proteins after hydrochloric acid hydrolysis with a disulfide compound as additive. Analytical Biochemistry, 177, 318–322. doi: 10.1016/0003-2697(89)90059-6.

2. Blagden T. D., & Gilliland S. E. (2005). Reduction of levels of volatile components associated with the “beany” flavor in soymilk by lactobacilli and streptococci. Journal of Food Science, 70(3), M186–M189. doi: 10.1111/j.1365-2621.2005.tb07148.x.

3. Champagne, C. P., Green-Johnson, J., Raymond, Y., Barrette, J., & Buckley, N. (2009). Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus. Food Research International, 42(5–6), 612–621. doi: 10.1016/j.foodres.2008.12.018.

4. Chen, Z., Shi, X., Xu, J., Du, Y., Yao, M., & Guo, S. (2016). Gel properties of SPI modified by enzymatic cross-linking during frozen storage. Food Hydrocolloids, 56, 445–452. doi: 10.1016/j.foodhyd.2016.01.001.

5. Chen X. A., Chen H. Q., Xiao J., Liu J. Y., Tang N., & Zhou A. M. (2020). Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS. Food Research International, 138, 109717. doi: 10.1016/j.foodres.2020.109717.

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