Effect of Peony (<i>Paeonia ostii</i>) Seed Meal Supplement on Enzyme Activities and Flavor Compounds of Chinese Traditional Soybean Paste during Fermentation

Effect of Peony (<i>Paeonia ostii</i>) Seed Meal Supplement on Enzyme Activities and Flavor Compounds of Chinese Traditional Soybean Paste during Fermentation

Peony seed meal (PSM) is the by-product obtained from peony seeds after oil extraction. In this study, PSM was incorporated into traditional koji-making, and its impacts on koji enzyme activities and flavor compounds in final products were investigated. In the process of koji fermentation, the optim...

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Bibliographic Details
Main Authors: Weiqi Fu, Jiamin Ren, Shuwen Li, Dirong Ren, Xixi Li, Chenghuan Ren, Xueru Zhao, Jiaying Li, Fengjuan Li
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Foods
Subjects:
peony seed meal
fermented soybean paste
enzyme activity
koji making
flavor compounds
Online Access:https://www.mdpi.com/2304-8158/12/17/3184

Internet

https://www.mdpi.com/2304-8158/12/17/3184

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