Determination of key volatile compounds related to sensory quality of Doenjang, a fermented soybean paste, using non-targeted and descriptive analyses

被引：0
|
作者：
Kim, Sun Ah [1 ]
Kim, Young-Suk [1 ]
Cho, In Hee [2 ]
Lee, Sang Mi [1 ]
机构：
[1] Ewha Womans Univ, Dept Food Sci & Engn, Seoul, South Korea
[2] Wonkwang Univ, Iksan, South Korea
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2018年 / 256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：
86
引用
收藏
页数：1
相关论文
共 22 条
  • [1] Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang)
    Shukla, Shruti
    Choi, Tae Bong
    Park, Hae-Kyong
    Kim, Myunghee
    Lee, In Koo
    Kim, Jong-Kyu
    FOOD AND CHEMICAL TOXICOLOGY, 2010, 48 (8-9) : 2005 - 2010
  • [2] Comparison of volatile compounds in doenjang, fermented soybean paste prepared by different methods
    Jo, Ye-Jin
    Song, Chi Kwang
    Shin, Hye Won
    Kim, Young-Suk
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2009, 238 : 168 - 168
  • [3] Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds
    Jo, Ye-Jin
    Cho, In Hee
    Song, Chi Kwang
    Shin, Hye Won
    Kim, Young-Suk
    JOURNAL OF FOOD SCIENCE, 2011, 76 (03) : C368 - C379
  • [4] Aroma analyses of fermented soybean paste (doenjang) using descriptive sensory analysis and μ-chamber/thermal extractor combined with thermal desorber-gas chromatography-mass spectrometry
    Jang, Hae Won
    Yu, Ja Myung
    Kim, Mina K.
    JOURNAL OF SENSORY STUDIES, 2021, 36 (06)
  • [5] Effect of volatile compounds on the quality of miso (traditional Japanese fermented soybean paste)
    Wang, Shuo
    Liu, Xiaofang
    Tamura, Takehiro
    Kyouno, Nobuyuki
    Zhang, Han
    Chen, Jie Yu
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 139
  • [6] Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang)
    Jung, Hee Yeon
    Kwak, Han Sub
    Kim, Mi Jeong
    Kim, Yoonsook
    Kim, Kwang-Ok
    Kim, Sang Sook
    JOURNAL OF SENSORY STUDIES, 2017, 32 (05)
  • [7] Salt contents and aging period effects on the physicochemical properties and sensory quality of Korean traditional fermented soybean paste (doenjang)
    Kim, Sang Sook
    Heo, JeongAe
    Kim, Yoonsook
    Kim, Min Jung
    Kwak, Han Sub
    FOOD BIOSCIENCE, 2020, 36
  • [8] Using volatile compounds for the identification of coffee adulterants: marker compounds and non-targeted analysis
    de Souza, Joao Carlos
    Couto, Cinthia de Carvalho
    Mamede, Alexandra Mara Goulart Nunes
    Valderrama, Patricia
    Toci, Aline Theodoro
    Freitas-Silva, Otniel
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2024, 250 (10) : 2639 - 2649
  • [9] Defining gu-soo perception in Doenjang (fermented soybean paste) using consumer tests with limited sensory modality and instrumental analysis
    Kim, Mina K.
    Lee, Kwang-Geun
    FOOD CHEMISTRY, 2018, 267 : 210 - 216
  • [10] Construction of a Prediction Model for Taste of Miso (Japanese Fermented Soybean Paste) Using Metabolic Profiling and Quantitative Descriptive Analyses
    Ogawa, Takahiro
    Kusumoto, Ken-Ichi
    Fukusaki, Eiichiro
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2019, 25 (06) : 871 - 877
123