PERUBAHAN KOMPONEN VOLATIL SELAMA FERMENTASI KECAP [Change Volatile Components During Soy Sauce Fermentation]

PERUBAHAN KOMPONEN VOLATIL SELAMA FERMENTASI KECAP [Change Volatile Components During Soy Sauce Fermentation]

A study has been conducted to investigate changes of volatile components during soy sauce fermentation. During the fermentation, many volatile components produced may contribute to soy sauce flavor. THe volatile identified by GC-MS werw classified into hydrocarbon (15), alcohol (15), aldehyde (14),...

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Bibliographic Details
Main Authors: Anton Apriyantono1), Gono Dewi Yulianawati2)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2004-08-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
Soy sauce
volatile component
fermentation
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/550

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/550

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