In:
Advanced Materials Research, Trans Tech Publications, Ltd., Vol. 396-398 ( 2011-11-22), p. 1570-1574
Abstract:
Simultaneous distillation and extraction (SDE), Gas chromatography-mass spectrometry (GC-MS) are used to analyze the volatile flavor compounds of bean sprouts, which are fermented with composite strains of different compatibility .The results showed that bean sprouts fermented by compound bacteria AN1: AE produced maximum flavor compounds. The number of the flavor compounds is 22, of which 5 were alcohols, 11 were esters and 6 others. Combined with organoleptic investigation, compound bacteria AN1: AE were preliminarily picked up as the best fermentation strain of bean sprouts
Type of Medium:
Online Resource
ISSN:
1662-8985
DOI:
10.4028/www.scientific.net/AMR.396-398
DOI:
10.4028/www.scientific.net/AMR.396-398.1570
Language:
Unknown
Publisher:
Trans Tech Publications, Ltd.
Publication Date:
2011
detail.hit.zdb_id:
2265002-7
Permalink