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- W2356564305 abstract "Volatile compounds in samples collected at different stages during the post-fermentation of Aspergillus-type douchi were analyzed by solid phase microextraction(SPME) combined with GC-MS and quantified by area normalization method.The major volatile flavor compounds during the whole post-fermentation process included 5 alcohols,7 esters,3 aldehydes,1 acid,1 ketone,1 pyrazine and 2 alkanes as demonstrated by PCA(principal component analysis) analysis of their relative contents.More volatile compounds were detected as the post-fermentation proceeded.1-octen-3-ol,3-methyl-1-butanol,2-methyl-butanoic acid,ethyl ester,hexanoic acid,ethyl ester,benzeneacetaldehyde,3-ethoxy-1-propene,4-hydroxy-2-butanone,tetramethyl pyrazine,2-methyl-propanoic acid and ethyl ester were predominant during the entire post-fermentation process,and 3-methyl-1-butanol,2-methyl-propanoic acid,ethyl ester,hexanoic acid,tetramethyl pyrazine,and 2-methyl-propanoic acid and ethyl ester had major contributions to the formation of flavor in Douchi and their contents increased with prolonged post-fermentation time.PCA analysis suggested that the best flavor was achieved after 15 d of post-fermentation followed by 25 d and 30 d." @default.
- W2356564305 created "2016-06-24" @default.
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- W2356564305 date "2012-01-01" @default.
- W2356564305 modified "2023-09-23" @default.
- W2356564305 title "Dynamic Changes in Volatile Components in Aspergillus-Type Douchi during Post-fermentation" @default.
- W2356564305 hasPublicationYear "2012" @default.
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