【摘 要】
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In this study,the volatile compounds in nine commercial fermented soybean pastes were extracted and analyzed by simultaneous steam distillation and extraction (SDE) and gas chromatography-mass spectro
【机 构】
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Traditional Foods Division, Korea Food Research Institute,463-746, Seongnam-si, Kyunggi-do, SOUTH KO
论文部分内容阅读
In this study,the volatile compounds in nine commercial fermented soybean pastes were extracted and analyzed by simultaneous steam distillation and extraction (SDE) and gas chromatography-mass spectrometry (GC-MS),respectively.A total of 91 volatile components,including 21 esters,14 alcohols,10 acids,9 pyrazines,7 volatile phenols,9 ketones,7 aldehydes,and 14 miscellaneous compounds,were identified.Esters,alcohols,acids,and pyrazines were the largest groups among the quantified volatiles.
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