Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods.
Food Res Int
; 125: 108548, 2019 11.
Article
en En
| MEDLINE
| ID: mdl-31554058
Palabras clave
1-hydroxy-2-propanone (PubChem CID:8299); 2,3-butanedione (PubChem CID:650); 2-acetylpyrrole (PubChem CID: 14079); 2-heptanone (PubChem CID:8051); 3-(methylthio)propanal (PubChem CID:18635); 3-phenyl-2-propenol (PubChem CID:5315892); 5-methyl-2-pentyl-2-hexenal (PubChem CID:5370602); Benzeneacetaldehyde (PubChem CID:998); Chemometrics; Flash profile; Multiple factor analysis; Pearson correlation; Principal component analysis; Quantitative descriptive analysis; Red sufu; SPME-GCMS; dihydro-5-pentyl-2(3H)-furanone (PubChem CID:7710); ethyl 2-methylbutanoate (PubChem CID:24020); ethyl 2-methylpropanoate (PubChem CID:7342); ethyl 3-methylbutanoate (PubChem CID:7945); ethyl 3-phenylpropionate (PubChem CID:16237)(E) and (Z)-2-phenyl-2-butenal (PubChem CID:6429333); ethyl butanoate (PubChem CID:7762); ethyl heptanoate (PubChem CID:7797); ethyl linoleate (PubChem CID:5282184); ethyl oleate (PubChem CID:5363269); ethyl palmitate (PubChem CID:12366); ethyl pentanoate (PubChem CID:10882)
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Alimentos de Soja
/
Compuestos Orgánicos Volátiles
/
Odorantes
Tipo de estudio:
Prognostic_studies
Idioma:
En
Revista:
Food Res Int
Año:
2019
Tipo del documento:
Article