Characterization of the Volatile Substances and Aroma Components from Traditional SoypasteReport as inadecuate




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1

Central Research Institute of Ting Hsin International Group, Tianjin 300457, China

2

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China





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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: flavor; soypaste; aroma; GC-MS; GC-O; FD value; AEDA flavor; soypaste; aroma; GC-MS; GC-O; FD value; AEDA





Author: Yan Zhang 1, Xin Li 2, Chih-Kang Lo 1 and Shun-Tang Guo 2,*

Source: http://mdpi.com/



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