Art

J-GLOBAL ID：202102262885553048   Reference number：21A0375368

Effect of volatile compounds on the quality of miso (traditional Japanese fermented soybean paste)

味噌の品質に及ぼす揮発性化合物の影響【JST・京大機械翻訳】

Author (8)： Wang Shuo (Laboratory of Food Quality Science, Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, 010-0195, Japan) ,  Wang Shuo (College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225001, PR China) ,  Liu Xiaofang (Laboratory of Food Quality Science, Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, 010-0195, Japan) ,  Liu Xiaofang (College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225001, PR China) ,  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) ,  Zhang Han (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： 139  Page： Null  Publication year： 2021 
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： Optimizing the extraction of v...

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Thesaurus term： optimization ,  mass spectrometry ,  sensory test ,  aldehyde ,  ester ,  *miso ,  *volatile matter ,  grading(ranking) ,  principal component analysis ,  normal phase
Semi thesaurus term： ヘッドスペースガスクロマトグラフィー ,  官能特性 , 【Automatic Indexing@JST】

Author keywords (5)： Volatile compounds ,  Miso ,  Sensory evaluation ,  Principal component analysis ,  Quality classification

JST classification (2)： Food analysis  (FJ01030U) ,  Fruits and processed fruit products  (FJ11030Z)

Terms in the title (2)： 味噌 ,  揮発性化合物