Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach.

Wang, Shuqi; Chang, Yuan; Liu, Bing; Chen, Haitao; Sun, Baoguo; Zhang, Ning

Wang, Shuqi; Chang, Yuan; Liu, Bing; Chen, Haitao; Sun, Baoguo; Zhang, Ning.

Afiliação

Wang S; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.
Chang Y; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.
Liu B; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.
Chen H; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.
Sun B; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.
Zhang N; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.

Molecules ; 26(10)2021 May 20.

Article em En | MEDLINE | ID: mdl-34065280

Assuntos

Alimentos Fermentados; Glycine max/metabolismo; Odorantes/análise; Cromatografia Gasosa-Espectrometria de Massas/métodos; Olfatometria/métodos

Palavras-chave

AEDA; GCMS; GCO; OAV; aroma-active compounds; douchi

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Glycine max / Alimentos Fermentados / Odorantes Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2021 Tipo de documento: Article

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