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- W2338210043 abstract "The volatile components from fermented say sauce and acid hydrolyzed vegetable protein seasonings were analyzed by using Headspace-Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry(HS-SPME-GC/MS) technology,and quantified by internal standard quantitative method.The characteristic volatile components of both were screened out and compared.It was found that there were apparent differences in characteristic volatile components between fermented say sauce and acid hydrolyzed vegetable protein seasonings.And the main characteristic components in fermented soy sauce were alcohols,phenols,acid esters,furans and pyrrolic heterocyclic small-molecule compounds,while the main characteristic components in acid hydrolyzed vegetable protein seasonings were pyrazine heterocyclic small-molecule compounds.The results of the study laid a solid foundation for the further analysis and evaluation of flavor components in soy sauce,and also for establishing methods of discriminating between fermented soy sauce and non-fermented soy sauce." @default.
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- W2338210043 date "2010-01-01" @default.
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- W2338210043 title "Comparative analysis of characteristic volatile flavor components from fermented soy sauces and acid hydrolyzed vegetable protein seasonings" @default.
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