Changes of volatile flavors during fermentation of kimchi

被引：0
|
作者：
Hawer, Wooderck [2 ]
Seo, Dongwon [1 ]
机构：
[1] Korea Food Res Inst, Seongnam, South Korea
[2] Korea Food Res Inst, Food Anal Ctr, Seoul, South Korea
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2017年 / 253卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
66
引用
收藏
页数：1
相关论文
共 50 条
  • [1] Effect of Fungi on Metabolite Changes in Kimchi During Fermentation
    Seo, Seung-Ho
    Park, Seong-Eun
    Kim, Eun-Ju
    Cho, Kwang-Moon
    Kwon, Sun Jae
    Son, Hong-Seok
    MOLECULES, 2020, 25 (21):
  • [2] Changes in volatile flavor compounds of Kimchi cabbage (Brassica rapa subsp. pekinensis) during salting and fermentation
    Seo, Won Ho
    You, Youngsang
    Baek, Hyung Hee
    FOOD SCIENCE AND BIOTECHNOLOGY, 2024, 33 (07) : 1623 - 1632
  • [3] Effect of Fermentation Temperature on the Volatile Composition of Kimchi
    Hong, Sang Pil
    Lee, Eun Joo
    Kim, Young Ho
    Ahn, Dong Uk
    JOURNAL OF FOOD SCIENCE, 2016, 81 (11) : C2623 - C2629
  • [4] Changes in volatile flavor compounds of Kimchi cabbage (Brassica rapa subsp. pekinensis) during salting and fermentation
    Won Ho Seo
    Youngsang You
    Hyung Hee Baek
    Food Science and Biotechnology, 2024, 33 : 1623 - 1632
  • [5] Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria
    Choi, Yun-Jeong
    Yong, Sojin
    Lee, Min Jung
    Park, Sung Jin
    Yun, Ye-Rang
    Park, Sung-Hee
    Lee, Mi-Ai
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 105 : 118 - 126
  • [6] Changes in volatile flavors during the fermentation of tomato ( Solanum lycopersicum L.) juice and its storage stabilization
    Aihaiti, Aihemaitijiang
    Zhao, Lei
    Maimaitiyiming, Ruxianguli
    Wang, Liang
    Liu, Ruoqing
    Mu, Ying
    Chen, Keping
    Wang, Yu
    FOOD CHEMISTRY, 2025, 463
  • [7] Microbial Population Dynamics and Temperature Changes during Fermentation of Kimjang Kimchi
    Lee, Dongyun
    Kim, Sunjoo
    Cho, Jinhee
    Kim, Jeongho
    JOURNAL OF MICROBIOLOGY, 2008, 46 (05) : 590 - 593
  • [8] Microbial population dynamics and temperature changes during fermentation of kimjang kimchi
    Dongyun Lee
    Sunjoo Kim
    Jinhee Cho
    Jeongho Kim
    The Journal of Microbiology, 2008, 46 : 590 - 593
  • [9] Changes in the volatile composition of virgin olive oil during oxidation: Flavors and off-flavors
    Morales, MT
    Rios, JJ
    Aparicio, R
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (07) : 2666 - 2673
  • [10] Mannitol accumulation during fermentation of Kimchi
    Yun, JW
    Kang, SC
    Song, SK
    JOURNAL OF FERMENTATION AND BIOENGINEERING, 1996, 81 (03): : 279 - 280
12345