title: Top note compounds of Chinese traditional bacteria-fermented soybean.
abstract: Top note compounds of Chinese traditional bacteria-fermented soybean were analysed by using headspace sampler, GC and GC-MS. Thirty-three note compounds were identified in Chinese traditional bacteria-fermented soybean. Among them, 28 compounds are responsible for the Chinese traditional bacteria-fermented soybean top note. 3-Methylbutanal (6.690%), amyl nitrite (12.976%), 2-methylpropanoic acid (4.014%), 2,3-butanediol (2.171%), 3-methylbutanoic acid (14.273%), 2-methylbutanoic acid (11.866%), benzeneacetaldehyde (1.422%), nonadecane (3.195%), eicosane (5.331%), heneicosane (23.418%) and docosane (5.011%) were all found in concentrations higher than 1.0% (calculated as % peak area of GC analysis using a DB-5 column).
authors.affiliation: Key Laboratory of Biologic Resources Protection & Utilization of Hubei Province, Enshi, Hubei, China. a.n.yu@163.com
authors.forename: Ai-Nong
authors.initials: AN
authors.lastname: Yu
authors.forename: Bao-Guo
authors.initials: BG
authors.lastname: Sun
authors.forename: Wei-Bing
authors.initials: WB
authors.lastname: Hu
mesh_terms: D001419:Bacteria / Q000378:metabolism*; D005285:Fermentation; D008401:Gas Chromatography-Mass Spectrometry; D045730:Soy Foods; D013025:Glycine max / Q000737:chemistry* / Q000378:metabolism