Top note compounds of Chinese traditional bacteria-fermented soybean

被引：8

作者：

Yu, Ai-Nong ^{[1
,2
]}

Sun, Bao-Guo ^{[3
]}

Hu, Wei-Bing ^{[2
]}

机构：

[1] Key Lab Biol Resources Protect & Utilizat Hubei P, Enshi, Hubei, Peoples R China

[2] Hubei Inst Natl, Sch Chem & Environm Engn, Enshi, Peoples R China

[3] Beijing Technol & Business Univ, Coll Chem & Environm Engn, Beijing, Peoples R China

来源：

NATURAL PRODUCT RESEARCH | 2008年 / 22卷 / 17期

关键词：

fermented soybean; aroma chemicals; methylbutanoic acid; pyrazine; headspace sampler;

D O I：

10.1080/14786410701824791

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Top note compounds of Chinese traditional bacteria-fermented soybean were analysed by using headspace sampler, GC and GC-MS. Thirty-three note compounds were identified in Chinese traditional bacteria-fermented soybean. Among them, 28 compounds are responsible for the Chinese traditional bacteria-fermented soybean top note. 3-Methylbutanal (6.690%), amyl nitrite (12.976%), 2-methylpropanoic acid (4.014%), 2,3-butanediol (2.171%), 3-methylbutanoic acid (14.273%), 2-methylbutanoic acid (11.866%), benzeneacetaldehyde (1.422%), nonadecane (3.195%), eicosane (5.331%), heneicosane (23.418%) and docosane (5.011%) were all found in concentrations higher than 1.0% (calculated as % peak area of GC analysis using a DB-5 column).

引用

页码：1552 / 1559

页数：8

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