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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
322
ssf for foods and beverages
Table9.5 (continued) Quantitative Data and OAVs of Aroma Compounds in Both JF12 and GY30 (n = 3)
JF12 GY30
AROMA COMPOUNDS ODOR THRESHOLD (µg/ L) CONCN (µg/ L) RSD% OAV CONCN (µg/ L) RSD% OAV
ALDEHYDES
hexanal 5 21.16 2.38 4.2 19.14 4.43 3.8 Buttery, Turnbaugh et al. 1988
SULFUR- CONTAINING COMPOUNDS
dimethyl trisulfide 0.2 86.13 0.35 430.7 83.92 0.06 419.6 Guth 1997
3-(methylthio)propanol 500 4233.06 2.09 8.5 31069.19 2.24 62.1 Guth 1997
NITROGEN- CONTAINING COMPOUNDS
2,5-dimethylpyrazine <q.l. <q.l.
2,6-dimethylpyrazine <q.l. <q.l.
2-acetylpyrrole 170000 <q.l. 48.19 12.83 <1 Buttery, Turnbaugh et ...
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Publisher Resources

ISBN: 9781439844960