Volatile components in three commercial douchies, a Chinese traditional salt-fermented soybean food

Wang, LJ, Mu, HL, Liu, HJ, Bhandari, B, Saito, M and Li, LT (2010) Volatile components in three commercial douchies, a Chinese traditional salt-fermented soybean food. International Journal of Food Properties, 13 5: 1117-1133. doi:10.1080/10942910902968726


Author Wang, LJ
Mu, HL
Liu, HJ
Bhandari, B
Saito, M
Li, LT
Title Volatile components in three commercial douchies, a Chinese traditional salt-fermented soybean food
Journal name International Journal of Food Properties   Check publisher's open access policy
ISSN 1094-2912
1532-2386
Publication date 2010-09
Sub-type Article (original research)
DOI 10.1080/10942910902968726
Volume 13
Issue 5
Start page 1117
End page 1133
Total pages 17
Place of publication Philadelphia, PA, U.S.A.
Publisher Taylor & Francis
Collection year 2011
Language eng
Abstract Douchi is a traditional fermented soybean product originated in China and it has been consumed since ancient times as seasoning for food. Volatile components of three commercial douchies were extracted using a simultaneous steam distillation and extraction apparatus (SDE). The extracts were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 131 compounds were identified, but only 25 components were common to all three brands. Major classes of compounds included esters (29), acids (18), alcohols (16), pyrazines (14), ketones (13), aldehydes (12), phenols (6), hydrocarbons (5), furans (5), sulphur-containing compounds (5), pyridines (4), pyrimidines (2), and miscellaneous compounds (2). Copyright © 2010 Taylor & Francis Group, LLC.
Keyword Douchi
Volatile components
Gas chromatography-mass spectrometry (GC-MS)
Steam distillation
Extraction apparatus (SDE)
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2011 Collection
School of Agriculture and Food Sciences
 
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Created: Sun, 26 Sep 2010, 00:05:56 EST