Analysis of Physicochemical Properties, Volatile Flavor Compounds and Bacterial Communities in Broad Bean Paste from Sichuan and Chongqing

Analysis of Physicochemical Properties, Volatile Flavor Compounds and Bacterial Communities in Broad Bean Paste from Sichuan and Chongqing

In this study, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) coupled with high-throughput sequencing was used to analyze physicochemical properties, volatile flavor compounds and bacterial community structure of broad bean paste from Sichuan and Chongqing...

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Bibliographic Details
Main Author: TU Dawei, MA Hongneng, LI Jia, KANG Junhan, LIU Wenjun
Format: Article
Language:English
Published: China Food Publishing Company 2025-02-01
Series:Shipin Kexue
Subjects:
broad bean paste; headspace solid-phase microextraction-gas chromatography-mass spectrometry; volatile flavor compounds; high-throughput sequencing
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-021.pdf
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