Flavor volatiles evolution of Chinese horse bean-chili-paste during ripening, accessed by GC×GC-TOF/MS and GC-MS-olfactometry
Author:
Affiliation:
1. College of Biomass Science and Engineering, Sichuan University, Chengdu P. R. China
2. Sichuan Dandan Pixian-douban Co., Ltd. Chengdu P. R. China
Funder
National Natural Science Foundation of China
Key Research and Development Program of Chengdu
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1749066
Reference25 articles.
1. Characteristics of microbial community and aroma compounds in traditional fermentation of Pixian broad bean paste as compared to industrial fermentation
2. Evolution of the volatile flavor compounds of Chinese horse bean-chili-paste
3. Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis
4. Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test
5. Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)
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