K ojiand soybean paste w ere m ade using A spergillus oryzae A S3.042, M ucor m ucedo,R hizopus and A spergillus niger as ferm entation starter,respectively.The am ino acid nitrogen,flavorcom pounds and free am ino acids contents ofthe products w ere determ ined and analyzed.The highestcontentofam ino nitrogen w asin 45 d,and am ino nitrogen rem ained stable from 45 d to 65 d.A tthe 65 d,the soybean paste ferm ented by A . oryzae had the m ostabundantvolatile com ponentsand am ino acids,and the free am ino acid contentw asthe highestof174.17 m g/g dry w eight.
soybean pasteam ino acid com positionflavorcom ponentssolid-phase m icro-extractionG C -M S
NETL
NSTL
万方数据
维普
