Characterization of the flavor in traditional Pixian Doubanjiang by polyphasic quantitative detection technology.

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作者： Menglu,Yang ^[1] ; Jun,Huang ^[1] ; Rongqing,Zhou ^[2] ; Qi,Qi ^[1] ; Can,Peng ^[1] ; Lin,Zhang ^[1] ; Yao,Jin ^[1] ; Chongde,Wu ^[1] ; Qiuxiang,Tang ^[1]

作者单位： College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China. ^[1] College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China. Electronic address: zhourqing@scu.edu.cn. ^[2]

关键词 Non-volatiles and volatile substances PLS-DA Pixian Doubanjiang Polyphasic measure technology Specific flavor and taste indicator

主题词发酵(Fermentation);调味剂(Flavoring Agents);味觉(Taste);工艺学(Technology);挥发性有机化合物(Volatile Organic Compounds)

DOI 10.1016/j.foodres.2020.109753

PMID 33292936

发布时间 2021-05-14

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准确一般字义偏差语意偏离译文作用小提交