Evaluation of differences in volatile flavor compounds between liquid-state and solid-state fermented Tartary buckwheat by Monascus purpureus

The differences in volatile flavor compounds (VFCs) between Monascus-solid-state fermented Tartary buckwheat (MSFTB) and Monascus-liquid-state fermented Tartary buckwheat (MLFTB) were investigated using electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) analysis. The study rev...

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Veröffentlicht in:	Food chemistry 2025-02, Vol.464 (Pt 1), p.141662, Article 141662
Hauptverfasser:	Zhang, Jialan, Li, Meng, Li, Li, Liu, Yingbao, Gu, Tong, Wang, Jinsong, Gao, Mengxiang
Format:	Artikel
Sprache:	eng
Schlagworte:	Fagopyrum - chemistry Fagopyrum - metabolism Fermentation Flavoring Agents - chemistry Flavoring Agents - metabolism Gas Chromatography-Mass Spectrometry Liquid-state fermentation Monascus - chemistry Monascus - metabolism Monascus-fermented Tartary buckwheat Odorants - analysis Solid-state fermentation Taste Volatile flavor compounds Volatile Organic Compounds - chemistry Volatile Organic Compounds - metabolism
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