Production of volatile components by Penicillium roqueforti cultivated in the presence of soya bean oil

Volatile components of the Chinese ferme

Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution

✍ Hwan, Chyong-Hsyuan; Chou, Cheng-Chun 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 137 KB 👁 1 views

Two Chinese fermented soya bean curd products were prepared using Actinomucor taiwanensis and ageing in brine solution with or without ethanol. The volatile compounds in these Sufu products were identiüed and quantiüed by GC and GC-MS. A total of 61 volatile compounds were identiüed including 22 est