|Table of Contents|

Research Progress on Flavor Substance of Traditional Fermented Bean Products(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2018年06期
Page:
969-974
Research Field:
Publishing date:

Info

Title:
Research Progress on Flavor Substance of Traditional Fermented Bean Products
Author(s):
(College of Food Science and Engineering/Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin 150076,China)
Keywords:
Fermented bean product Flavor substance Formation pathway Capture Detection method
PACS:
-
DOI:
1011861/jissn1000-98412018060969
Abstract:
Fermented bean products have been favored by people for their unique flavor and nutritional functions This paper describeds the extraction and detection method of flavor substances in fermented bean products were, and discusses the flavor formation pathway The flavor compounds of soy sauce, fermented bean curd, douchi, soybean paste and natto were reviewed in order to provide reference for the deep research and development of fermented soybean products flavor

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Last Update: 2018-12-05