HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu.

Yang, Yang; Wang, Bing; Fu, Yu; Shi, Yan-Guo; Chen, Feng-Lian; Guan, Hua-Nan; Liu, Lin-Lin; Zhang, Chun-Yan; Zhu, Peng-Yu; Liu, Ying; Zhang, Na

Yang, Yang; Wang, Bing; Fu, Yu; Shi, Yan-Guo; Chen, Feng-Lian; Guan, Hua-Nan; Liu, Lin-Lin; Zhang, Chun-Yan; Zhu, Peng-Yu; Liu, Ying; Zhang, Na.

Afiliación

Yang Y; College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.
Wang B; College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.
Fu Y; College of Food Science, Southwest University, Chongqing 400715, China.
Shi YG; College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.
Chen FL; College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.
Guan HN; College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.
Liu LL; College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.
Zhang CY; Shandong Hanon Scientific Instruments Co., Ltd, Shandong 251500, China.
Zhu PY; College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.
Liu Y; College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.
Zhang N; College of Food Engineering, Harbin University of Commerce, Harbin 150076, China. Electronic address: foodzhangna@163.com.

Food Chem ; 346: 128880, 2021 Jun 01.

Article en En | MEDLINE | ID: mdl-33418415

Asunto(s)

Glycine max/química; Alimentos de Soja/análisis; Compuestos Orgánicos Volátiles/análisis; Cromatografía de Gases; Fermentación; Espectrometría de Movilidad Iónica; Análisis de Componente Principal; Glycine max/metabolismo; Compuestos Orgánicos Volátiles/química

Palabras clave

(E)-2-Hexenol (PubChem CID5318042); 1-Hexanol (PubChem CID8103); 1-Octen-3-ol (PubChem CID18827); 2,3-Butanedione (PubChem CID650); 2-Heptanone (PubChem CID8051); 2-Pentylfuran (PubChem CID19602); Benzaldehyde (PubChem CID240); Fermented soybean whey tofu; Flavor fingerprint; Headspace-gas chromatography-ion mobility spectrometry; Heptanal (PubChem CID8130); Hexanal (PubChem CID6184); Pentanal (PubChem CID8063); Principal component analysis; Volatile profile

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Glycine max / Alimentos de Soja / Compuestos Orgánicos Volátiles Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido

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