Aroma analyses of fermented soybean paste ( doenjang ) using descriptive sensory analysis and μ‐chamber/thermal extractor combined with thermal desorber–gas chromatography–mass spectrometry-Reference-Cited by-同舟云学术

Aroma analyses of fermented soybean paste ( doenjang ) using descriptive sensory analysis and μ‐chamber/thermal extractor combined with thermal desorber–gas chromatography–mass spectrometry

Published:2021-07-29 Issue:6 Volume:36 Page:
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Jang Hae Won¹,Yu Ja Myung²,Kim Mina K.³^ORCID

Affiliation:

1. Deparment of Food Science and Biotechnology Sungshin Women's University‐Mia Woonjung Green Campus Seoul Republic of Korea

2. Korea Food Research Institute Iseo‐myeon Republic of Korea

3. Department of Food Science and Human Nutrition and Obesity Research Center Jeonbuk National University Jeonju‐si Republic of Korea

Funder

National Research Foundation of Korea

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12703

Reference40 articles.

1. Flavornet: A database of aroma compounds based on odor potency in natural products

2. Physicochemical and Sensory Characteristics of Doenjang Made by Traditional Methods

3. Carballo D. E. Andres S. Giraldez F. J. Khanjari A. Caro I. Llamazares D. …Mateo J.(2020).The effects of storage and hop extract on aroma and flavor compounds in Balkan‐style sausages packed under a CO2‐containing anaerobic atmosphere Heliyon. DOI:https://doi.org/10.1016/j.heliyon.2020.e05251 6 e05251.

4. Analysis of volatile compounds in Soju, a Korean distilled spirit, by SPME‐arrow‐GC/MS;Cha J.;Food,2020

5. Aroma profiles of pineapple fruit (Ananas comosus [L.] Merr.) and pineapple products

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