Analysis of Volatile Flavor Substances in Commercial Soybean Paste Based on HS-SPME-GC-MS Combined with Multivariate Statistics
To investigate the aroma differences among various soybean pastes, 33 types of soybean pastes from China were selected as the study subjects. Both aroma sensory evaluations and physicochemical indices were measured. Through factor analysis using SPSS software, 15 high-quality soybean pastes were ide...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090227 |
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