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 Japanese fermented soy sauce.
发布时间：2021-07-27 点击次数：
影响因子：3.714
DOI码：10.1016/j.lwt.2019.05.050
发表刊物：LWT
关键字：Soy sauceVolatile compoundAromaQualityPrincipal component analysis (PCA)
摘要：To understand the effects of volatile compounds on the evaluation of soy sauces so their quality could be classified, samples collected over 3 consecutive years from 2015 to 2017 were evaluated then ranked. The volatile compounds of these evaluated samples were directly extracted by headspace analysis to reduce technical interference and to identify the most common compounds in soy sauce. Sixty-four volatile compounds were identified in the evaluated soy sauces, of which 35 were found in all samples. The correlation coefficients between the levels of volatile compounds detected and the sensory rankings of the evaluated soy sauces were calculated. This enabled those volatile compounds having a greater measure of influence, both negatively and positively, on the quality of the soy sauce to be identified. It was noteworthy that the quality of Japanese fermented soy sauces was negatively correlated with their levels of 4-ethyl-2methoxyphenol and pyrazines.
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：2021072703
卷号：111
页面范围：594-601
ISSN号：0023-6438
是否译文：否
发表时间：2019-08-01
