Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis-Reference-Cited by-同舟云学术

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Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis

Published:2011-06 Issue:6 Volume:22 Page:1008-1013
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Zhao Jianxin,Dai Xiaojun,Liu Xiaoming,Zhang Hao,Tang Jian,Chen Wei

Funder

National Science & Technology Pillar Program

National High Technology Research and Development Program of China

Researcher Program of Jiangsu Province of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference20 articles.

1. Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products;Anupam;Food Research International,2010

2. Fermentation of low – salt miso as affected by supplementation with ethanol;Chiou;International Journal of Food Microbiology,1999

3. Change in aroma components of miso with aging;Etsuko;Nippon Shokuhin Kogyo Gakkaishii,1991

4. Identification of 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone as a Flavor Component in Miso;Etsuko;Nippon Shokuhin Kogyo Gakkaishii,1991

5. Relation between the aroma components and palatability of miso;Etsuko;Japan Society of Home Economics,1992

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