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...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Lian YANG, Tianyang WANG, Baozhu WU, Yiling XIONG, Yuwen YI, Kaixian ZHU, Xing QIAO, Jing DENG, Huachang WU
Format:	Artigo
Sprache:	Chinês
Veröffentlicht:	The editorial department of Science and Technology of Food Industry 2024-07-01
Schriftenreihe:	Shipin gongye ke-ji
Schlagworte:	pea fermentation yeast gas chromatography-ion mobility spectrometry volatile flavor compounds relative odor activity value partial least squares-discrimination analysis
Online-Zugang:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023090051
Tags:	Tag hinzufügen Keine Tags, Fügen Sie das erste Tag hinzu!