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