Identification of Key Taste Components of Pixian Borad Bean Paste

Identification of Key Taste Components of Pixian Borad Bean Paste

To explore the key taste components of Pixian Borad Bean Paste (PBBP), free amino acids, organic acids and inorganic ions were quantitatively analyzed by amino acid analyzer, high performance liquid chromatography, and inductively coupled plasma optical emission spectrometer, respectively. The key t...

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Bibliographic Details
Main Authors: Yilan WEI, Na LI, Jiali LIU, Wei ZENG, Diandian JIANG, Ping LIU, Min XU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-11-01
Series:Shipin gongye ke-ji
Subjects:
pixian borad bean paste
taste components
key taste compounds
taste omission test
taste reconstitution
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020235

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020235

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