个人信息
教师姓名：王硕
教师英文名称：Shuo Wang
教师拼音名称：Wang Shuo
出生日期：1990-07-19
电子邮箱：
入职时间：2020-04-08
所在单位：食品科学与工程学院
职务：食品科学与工程学院科研办公室副主任
学历：博士研究生毕业
办公地点：笃行楼S521
性别：男
学位：博士学位
职称：中级
在职信息：在岗
毕业院校：日本秋田县立大学
硕士生导师
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所属院系： 食品科学与工程学院
其他联系方式
暂无内容
论文成果
Effect of volatile compounds on the quality of miso (traditional Japanese fermented soybean paste)
发布时间：2021-07-27 点击次数：
影响因子：3.714
DOI码：10.1016/j.lwt.2020.110573
发表刊物：LWT
关键字：Volatile compounds, Miso, Sensory evaluation, Principal component analysis, Quality classification
摘要：Optimizing the extraction of volatile compounds and establishing their effect on sensory quality are vital for understanding the quality of miso. The extraction condition were optimized using three types of sample preparation strategy (raw, solution, and supernatant), and four extraction temperatures (35, 50, 65, and 80 °C) for headspace gas chromatography–mass spectrometry (HS-GC-MS). The optimized extraction conditions used raw samples at 80 °C which reliably detected the greatest number of volatile compounds in miso. These conditions were used to identify 46 volatile compounds in the flavor profiles of miso produced from 2015 to 2018. Correlations between the detected volatile compounds and the quality rankings based on sensory evaluation showed that the intensity of most detected volatile compounds, particularly aldehydes and esters, was positively associated with miso quality. Principal component analysis on data from miso groups with different quality classifications clarified the contribution of the detected volatile compounds to miso quality.
合写作者：Xiaofang Liu
第一作者：王硕
论文类型：SCI
通讯作者：Jie Yu Chen
论文编号：2021072708
卷号：139
页面范围：110573
ISSN号：0023-6438
是否译文：否
发表时间：2021-03-01
