Characterization of the volatile substances and aroma components from traditional soypaste.
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.
Zhang
Yan
Y
Central Research Institute of Ting Hsin International Group, Tianjin 300457, China. healscience@126.com
Li
Xin
X
Lo
Chih-Kang
CK
Guo
Shun-Tang
ST
D002264:Carboxylic Acids; D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D045730:Soy Foods / Q000032:analysis*; D014835:Volatilization
D002264:Carboxylic Acids