Changes in Sensory Characteristics of Cheonggukjang Made with Smoked Soybeans
نویسندگان
چکیده
منابع مشابه
Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods.
This research describes the sensory odor characteristics of 19 phenolic compounds (11 phenol derivatives, six guaiacol derivatives, and two syringol derivatives) that have been associated with smoked aroma in previous literature. Seven concentrations varying from 1 to 100,000 ppm of each chemical were examined. A highly trained descriptive panel used a recently published lexicon for smoky aroma...
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چکیده ندارد.
15 صفحه اولRespiratory changes with chilling injury of soybeans.
The leakage of solutes from cotyledons of soybeans (cv. Chippewa 64) was markedly stimulated by a chilling treatment (1 to 4 C) during the 1st minute of imbibition, but chilling after even 1 minute of water uptake resulted in little or no leakage increase. The respiratory rate of soybean particles was reduced more than 60% if a chilling treatment (15 minutes at 1 to 4 C) was given during the fi...
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Volatile compounds from smoked dry-cured ham were isolated by using headspace-solid phase microextraction and gas chromatography-mass spectrometry (GC-MS). Samples of biceps femoris were also evaluated for sensory physical and chemical characteristics. Eighty seven volatile aroma compounds of smoked dry-cured ham were identified. Chemical groups identified were aldehydes (35.6%), phenols (34.3%...
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ژورنال
عنوان ژورنال: The Korean Journal of Food And Nutrition
سال: 2014
ISSN: 1225-4339
DOI: 10.9799/ksfan.2014.27.2.280