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Characterization of potent odorants in northern Thai fermented black and yellow soybeans (thua nao) using solvent-assisted flavor evaporation, aroma extract dilution analysis techniques and omission studies of aroma reconstitution models

Pakavit Mathatheeranan, Thanakorn Wongprasert, Yi Wang, Mingchih Fang, Ting‐Jang Lu, Inthawoot Suppavorasatit

2024Journal of Food Composition and Analysis13 citationsDOI

Topics & Concepts

AromaFlavorChemistryDilutionFood scienceOdorGas chromatography–mass spectrometryFermentationOlfactometryGas chromatographyChromatographyMass spectrometryOrganic chemistryThermodynamicsPhysicsFermentation and Sensory AnalysisBiochemical and biochemical processesMeat and Animal Product Quality
Characterization of potent odorants in northern Thai fermented black and yellow soybeans (thua nao) using solvent-assisted flavor evaporation, aroma extract dilution analysis techniques and omission studies of aroma reconstitution models | Litcius