TY - JOUR
AU - Yue Deng
AU - Rong-mei Liu
AU - Yuan-yuan Tian
AU - Qun Sun
AB - Use HS-SPME-GC-MS to detect volatile flavor compounds in II intangible cultural heritage 11- Xianshi soy sauce in Hejiang County, Luzhou City, Sichuan Province. The results show that 67 kinds of volatile flavor compounds are detected in soy sauce, which are alcohols (10), aldehydes (7), ketones(6), acids (9), esters (12), pyrazines (5), phenols (5), furans (7), sulfur-containing compounds (4) and other types (2), the content of acids is the highest, followed by alcohols, phenols, furans, aldehydes, esters, pyrazines, sulfurs and ketones.
BT - China Condiment
DO - 10.3969/j.issn.1000-9973.2017.10.030
M1 - 10
N2 - Use HS-SPME-GC-MS to detect volatile flavor compounds in II intangible cultural heritage 11- Xianshi soy sauce in Hejiang County, Luzhou City, Sichuan Province. The results show that 67 kinds of volatile flavor compounds are detected in soy sauce, which are alcohols (10), aldehydes (7), ketones(6), acids (9), esters (12), pyrazines (5), phenols (5), furans (7), sulfur-containing compounds (4) and other types (2), the content of acids is the highest, followed by alcohols, phenols, furans, aldehydes, esters, pyrazines, sulfurs and ketones.
PY - 2017
SP - 140
EP - 146
T2 - China Condiment
TI - Determination of volatile flavor compounds in soy sauce by traditional fermentation process with SPME-GC-MS.
VL - 42
SN - 1000-9973
ER -