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Molecules

Title:		Characterization of the volatile substances and aroma components from traditional soypaste
Author(s):		Zhang Y; Li X; Lo CK; Guo ST;
Address:		"Central Research Institute of Ting Hsin International Group, Tianjin 300457, China. healscience@126.com"
Journal Title:		Molecules
Year:		2010
Volume:		20100511
Issue:		5
Page Number:		3421 - 3427
DOI:		10.3390/molecules15053421
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"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"
Keywords:		Carboxylic Acids Gas Chromatography-Mass Spectrometry Odorants/*analysis Soy Foods/*analysis Volatilization;
Notes:		"MedlineZhang, Yan Li, Xin Lo, Chih-Kang Guo, Shun-Tang eng Switzerland 2010/07/27 Molecules. 2010 May 11; 15(5):3421-7. doi: 10.3390/molecules15053421"