Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Applic...
Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach
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Author / Creator
Wang, Shuqi , Chang, Yuan , Liu, Bing , Chen, Haitao , Sun, Baoguo and Zhang, Ning
Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Scope and Contents
Contents
Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) with sensory evaluation. In total, 49...
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Full title
Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach
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TN_cdi_doaj_primary_oai_doaj_org_article_89af26c07c9440899a8fd0f2589589a9
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_89af26c07c9440899a8fd0f2589589a9
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ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules26103048
