Characterization of the Volatile Substances and Aroma Components from Traditional Soypaste

Molecules

Yan Zhang¹  Xin Li¹  Chih-Kang Lo¹ 

[1] ¹Central Research Institute of Ting Hsin International Group, Tianjin 300457, China ²College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

关键词: flavor;    soypaste;    aroma;    GC-MS;    GC-O;    FD value;    AEDA;   

DOI  :  10.3390/molecules15053421

来源: mdpi

【 摘 要 】

In this study, the flavor substances of soypaste were extracted by a simultaneous distillation method and identified by GC-MS. The characteristic aroma components of soypaste were determined by the GC-O technique and the FD value of the characteristic aroma components was determined by AEDA method. It could be inferred that the aroma of the soypaste should be attributed to the presence of heterocyclic compounds and organic acids, with the heterocyclic compounds playing a prominent role.

【 授权许可】

CC BY   
This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.