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Open AccessCommunication
Molecules 2010, 15(5), 3421-3427; doi:10.3390/molecules15053421

Characterization of the Volatile Substances and Aroma Components from Traditional Soypaste

Central Research Institute of Ting Hsin International Group, Tianjin 300457, China
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Author to whom correspondence should be addressed.
Received: 2 March 2010 / Revised: 9 April 2010 / Accepted: 21 April 2010 / Published: 11 May 2010
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In this study, the flavor substances of soypaste were extracted by a simultaneous distillation method and identified by GC-MS. The characteristic aroma components of soypaste were determined by the GC-O technique and the FD value of the characteristic aroma components was determined by AEDA method. It could be inferred that the aroma of the soypaste should be attributed to the presence of heterocyclic compounds and organic acids, with the heterocyclic compounds playing a prominent role.
Keywords: flavor; soypaste; aroma; GC-MS; GC-O; FD value; AEDA flavor; soypaste; aroma; GC-MS; GC-O; FD value; AEDA
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Zhang, Y.; Li, X.; Lo, C.-K.; Guo, S.-T. Characterization of the Volatile Substances and Aroma Components from Traditional Soypaste. Molecules 2010, 15, 3421-3427.

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