GC-olfactometric Analysis of Flavor Compounds in Traditional Soybean Paste
In order to confirm the aromatic components and their contributions to flavor of traditional soybean paste, volatile flavor compounds in traditional soybean paste were xtracted by headspace solid phase micro- extraction (HS-SPME), and analyzed by gas chromatography-mass spectroscopy (GC-MS) combined with GC-olfactory method. Totally 26 volatile compounds were identified from GC elution to contribute the flavor of soybean paste. Esters, 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), 2,3-butanediol, acetic acid, benzaldehyde, benzene acetaldehyde and 2,6-dimethyl-pyrazine were the major flavor-active compounds in soybean paste.
国家科技期刊平台
NSTL
万方数据
维普
