Preparation and aroma analysis of Chinese traditional fermented flour paste
Preparation and aroma analysis of Chinese traditional fermented flour paste
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中国传统发酵面酱的制备及香气分析
DOI：
10.1007/s10068-014-0007-6
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发表时间：
2014-02
影响因子：
2.9
通讯作者：
Li, Quanhong
中科院分区：
文献类型：
--
作者：
Zhang, Yuyu;Huang, Mingquan;Tian, Hongyu;Sun, Baoguo;Wang, Jing;Li, Quanhong
Volatile compounds in Chinese fermented flour paste were extracted using simultaneous distillation and extraction (SDE) and analyzed using gas chromatography-mass spectrometry (GC-MS) with DB-5 and DB-WAX capillary columns. A total of 84 volatile compounds were identified, including 8 aldehydes, 19 esters, 14 acids, 17 hydrocarbons, 7 heterocycles, and 19 other trace compounds. The major volatiles included furfural, 5-methyl-2-phenyl-2-hexenal, 4-ethylguaiacol, 2-phenylacetaldehyde, ethyl hexadecanoate, isovaleraldehyde, palmitic acid, and 5-methylfurfural. Aroma compounds were investigated using gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA). A total of 27 olfactory regions were exposed and 18 aroma extracts were located. Altogether, 6 aroma compounds identified using GC-O showed higher flavor dilution factors (FD≥32), including isovaleraldehyde, furfural, pentanoic acid, 2-acetylfuran, 1-octen-3-ol, and 2-phenylacetaldehyde. Compared with soybean sauce, fermented flour paste has more esters and aldehydes, which contribute to the desired fruity, caramel, sweet, and roasted odors.
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影响因子：
2.6
作者：
Grosch, Werner
通讯作者：
Grosch, Werner
小型猪烤肉中的挥发性风味成分
影响因子：
8.8
作者：
Xie, Hanchun;Wang, Shuaibin;Sun, Baoguo;Zheng, Fuping
通讯作者：
Zheng, Fuping
影响因子：
2.6
作者：
Diaz-Maroto, M. Consuelo;Guchu, Emilia;Perez-Coello, M. Soledad
通讯作者：
Perez-Coello, M. Soledad
DOI：
10.1021/bk-1989-0388.ch008
发表时间：
1989
期刊：
--
影响因子：
--
作者：
Chi-Tang Ho;Carlin Jt
通讯作者：
Chi-Tang Ho;Carlin Jt
DOI：
10.5657/kfas.2008.41.6.414
发表时间：
2008-12
期刊：
Korean Journal of Fisheries and Aquatic Sciences
影响因子：
--
作者：
Eun-Jeong Jeong-Eun-Jeong-Jeong-79170405;W. Cho;Y. Cha
通讯作者：
Eun-Jeong Jeong-Eun-Jeong-Jeong-79170405;W. Cho;Y. Cha