Authors Diez-Simon, C; Eichelsheim, C; Jacobs, DM; Mumm, R; Hall, RD in ELSEVIER published article about VOLATILE COMPOUNDS; FERMENTATION; COMPONENTS; PROFILES; SAMPLE; ACID; TOOL in [Diez-Simon, Carmen; Eichelsheim, Charlotte; Hall, Robert D.] Wageningen Univ & Res, Lab Plant Physiol, Droevendaalsesteeg 1, NL-6708 PB Wageningen, Netherlands; [Diez-Simon, Carmen; Mumm, Roland; Hall, Robert D.] Netherlands Metabol Ctr, Einsteinweg 55, NL-2333 CC Leiden, Netherlands; [Mumm, Roland; Hall, Robert D.] Wageningen Univ & Res, Wageningen Plant Res Biosci, Droevendaalsesteeg 1, NL-6708 PB Wageningen, Netherlands; [Eichelsheim, Charlotte] Wageningen Univ & Res, Food Chem Lab, Bornse Weilanden 9, NL-6708 WG Wageningen, Netherlands; [Jacobs, Doris M.] Unilever Foods Innovat Ctr, Bronland 14, NL-6708 WH Wageningen, Netherlands in 2021, Cited 36. Quality Control of Ethyl nicotinate. The Name is Ethyl nicotinate. Through research, I have a further understanding and discovery of 614-18-6
Fermented soy sauce is used worldwide to enhance the flavour of many dishes. Many types of soy sauce are on the market, and their differences are mostly related to the country of origin, the production process applied and the ratio of ingredients used. Consequently, several aromas, tastes, colours, and textures are obtained. Nowadays, soy sauce can also be produced without microorganisms making the process shorter and cheaper. However, flavour may be lost. We have carried out a comprehensive metabolomics analysis of volatile compounds using stir bar sorptive extraction (SBSE)-GC-MS to relate differences in volatile content to production history and origin. The results revealed major differences between fermented and non-fermented soy sauces, and a list of volatile compounds is reported as being characteristic of each type. This study was able to relate volatiles to the production process using SBSE-GC-MS and to aroma characteristics using GC-O-MS.
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Reference:
Pyridine – Wikipedia,
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