Effects of Yeast Fermentation with Different Varieties on Flavor Compounds of Bean Sauce Based on GC-IMS Combined With Multivariate Statistical Methods

To investigate the effects of Angel yeast, Meyerozyma guilliermondii, Saccharomyces cerevisiae, Zygosaccharomyces rouxii and Candida parapsilosis fermentation on volatile flavour compounds in bean paste, the volatile flavour substances of fermented bean soup paste were analyzed by gas chromatography...

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Autori principali:	Lian YANG, Tianyang WANG, Baozhu WU, Yiling XIONG, Yuwen YI, Kaixian ZHU, Xing QIAO, Jing DENG, Huachang WU
Natura:	Artigo
Lingua:	Chinês
Pubblicazione:	The editorial department of Science and Technology of Food Industry 2024-07-01
Serie:	Shipin gongye ke-ji
Soggetti:	pea fermentation yeast gas chromatography-ion mobility spectrometry volatile flavor compounds relative odor activity value partial least squares-discrimination analysis
Accesso online:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023090051
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