Art

J-GLOBAL ID：201902238486707981   Reference number：19A1456155

Effect of volatile compounds on the quality of Japanese fermented soy sauce

日本の発酵醤油の品質に及ぼす揮発性化合物の影響【JST・京大機械翻訳】

Author (7)： Wang Shuo (Laboratory of Food Quality Science, Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, 010-0195, Japan) ,  Tamura Takehiro (Akita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives, Akita, 010-0923, Japan) ,  Kyouno Nobuyuki (Akita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives, Akita, 010-0923, Japan) ,  Liu Xiaofang (Laboratory of Food Quality Science, Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, 010-0195, Japan) ,  Zhang Han (Laboratory of Food Quality Science, Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, 010-0195, Japan) ,  Akiyama Yoshinobu (Laboratory of Food Quality Science, Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, 010-0195, Japan) ,  Chen Jie Yu (Laboratory of Food Quality Science, Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, 010-0195, Japan)
Material： LWT - Food Science and Technology  (LWT Food Sci Technol)
Volume： 111  Page： 594-601  Publication year： 2019 
JST Material Number： E0549A  ISSN： 0023-6438  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： To understand the effects of v...

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Thesaurus term： *volatile matter ,  *Fermentation ,  Principal Component Analysis ,  grading (ranking) ,  Glycine max ,  correlation coefficient ,  *quality ,  interference ,  *soy sauce ,  headspace gas chromatography ,  nitrogen heterocyclic compound

Author keywords (5)： Soy sauce ,  Volatile compound ,  Aroma ,  Quality ,  Principal component analysis (PCA)

JST classification (2)： Food analysis  (FJ01030U) ,  Microorganism biochemistry  (EG03020N)

Substance index (1)： Pyrazine

Terms in the title (4)： 日本 ,  発酵 ,  醤油 ,  揮発性化合物