Flavor differences between commercial and traditional soybean paste

Characterization of key aroma compounds in traditional Chinese soy sauce through the molecular sensory science technique

(2020) Xiaojun Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metagenomic analysis of bacterial community structure and functions during the fermentation of da-jiang, a Chinese traditional fermented food

(2020) Mengxi Xie et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Leuconostoc mesenteroides on physicochemical and microbial succession characterization of soybean paste, Da-jiang

(2019) Ping Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

(2019) Xu-Hui Huang et al.   FOOD CHEMISTRY

Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose

(2019) Yunwei Niu et al.   FOOD RESEARCH INTERNATIONAL

Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation

(2019) Junnan Xu et al.   FOOD CHEMISTRY

Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations

(2019) Jianping Wei et al.   FOOD CHEMISTRY

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

(2018) Yunzi Feng et al.   FOOD CHEMISTRY

Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species

(2018) Jianping Wei et al.   FOOD MICROBIOLOGY

Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)

(2016) Yutaka Inoue et al.   FOOD CHEMISTRY

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Effects of Aspergillus Species Inoculation and Their Enzymatic Activities on the Formation of Volatile Components in Fermented Soybean Paste (doenjang)

(2015) Sun-Joo Kum et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of the aroma quality of Chinese traditional soy paste during storage based on principal component analysis

(2013) Xingyun Peng et al.   FOOD CHEMISTRY

Identification and Characterization of Volatile Components Causing the Characteristic Flavor in Miso (Japanese Fermented Soybean Paste) and Heat-Processed Miso Products

(2013) Kenji Kumazawa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Studies on the Key Aroma Compounds in Raw (Unheated) and Heated Japanese Soy Sauce

(2013) Shu Kaneko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of Key Aroma Compounds in Five Different Types of Japanese Soy Sauces by Aroma Extract Dilution Analysis (AEDA)

(2012) Shu Kaneko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean

(2011) Yin-Soon Moy et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis

(2010) Jianxin Zhao et al.   FOOD CONTROL

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

(2010) Anupam Giri et al.   FOOD RESEARCH INTERNATIONAL

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of processing conditions on flavour compounds of custard apple (Annona squamosa L.)

(2007) Mysore N. Shashirekha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY