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....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2010-05-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | http://www.mdpi.com/1420-3049/15/5/3421/ |