Aroma profiles of commercial Chinese traditional fermented fish (Suan yu) in Western Hunan: GC-MS, odor activity value and sensory evaluation by partial least squares regression
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DOI: 10.1080/10942912.2020.1716790
Abstract: ABSTRACT In this study, the aroma volatile compounds of commercial Chinese traditional fermented fish (Suan yu) from western Hunan were investigated. A total of 59 volatile compounds were identified and quantified by GC-MS combined with… read more here.
Keywords: chinese traditional; suan western; western hunan; evaluation ... See more keywords
Characteristics and Discrimination of the Commercial Chinese Four Famous Vinegars Based on Flavor Compositions
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DOI: 10.3390/foods12091865
Abstract: Shanxi aged vinegar (SAV), Zhenjiang aromatic vinegar (ZAV), Sichuan bran vinegar (SBV), and Fujian monascus vinegar (FMV) are the representative Chinese traditional vinegars. However, the basic differential compositions between the four vinegars are unknown. In… read more here.
Keywords: discrimination commercial; sbv; commercial chinese; characteristics discrimination ... See more keywords
Comparative Analysis of Commercial Chinese Bean Sauce (Chunjang) from Korea and China Based on Antioxidant Activity
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DOI: 10.3746/pnf.2020.25.1.78
Abstract: In this study, the antioxidant effects of seven types of commercial Chunjang from China (C1∼3) and Korea (K1∼4) were compared for their ability to protect against H2O2-induced DNA damage. Outputs included total phenolic content (TPC),… read more here.
Keywords: comparative analysis; chunjang; commercial chinese; chinese bean ... See more keywords