Characterization of volatile compounds of Pixian Douban fermented in closed system of gradient steady‐state temperature field

Characterization of volatile compounds of Pixian Douban fermented in closed system of gradient steady‐state temperature field

Abstract As an essential flavor condiment in Sichuan cuisine, Pixian Douban (PXDB) is usually produced by open fermentation process in strip pools or ceramic vats. In this study, an experiment of PXDB fermentation was conducted for 90 days in a closed system of gradient steady‐state temperature fiel...

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Bibliographic Details
Main Authors: Wenwu Ding, Yan Liu, Xiaoyan Zhao, Changbo Peng, Xiaoqing Ye, Zhenming Che, Yi Liu, Ping Liu, Hongbin Lin, Jiaquan Huang, Min Xu
Format: Article
Language:English
Published: Wiley 2021-06-01
Series:Food Science & Nutrition
Subjects:
aroma active compounds
gas chromatography‐olfactometry
gradient steady‐state temperature field
odor activity value
Pixian Douban
Online Access:https://doi.org/10.1002/fsn3.2242

Internet

https://doi.org/10.1002/fsn3.2242

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