Characterization of the flavor in traditional Pixian Doubanjiang by polyphasic quantitative detection technology

[Display omitted] •Pixian Doubanjiang were examined by polyphasic quantitative detection technology.•Citric acid, malic acid, Asp and Glu were used as unique taste of PXDBJ.•Five volatiles were used as indicators to distinguish with other fermented pastes. In the present research, four different sam...

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Veröffentlicht in:	Food research international 2020-12, Vol.138 (Pt A), p.109753-109753, Article 109753
Hauptverfasser:	Yang, Menglu, Huang, Jun, Zhou, Rongqing, Qi, Qi, Peng, Can, Zhang, Lin, Jin, Yao, Wu, Chongde, Tang, Qiuxiang
Format:	Artikel
Sprache:	eng
Schlagworte:	Fermentation Flavoring Agents Non-volatiles and volatile substances Pixian Doubanjiang PLS-DA Polyphasic measure technology Specific flavor and taste indicator Taste Technology Volatile Organic Compounds
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