Advanced search
Publication Cover
Food Reviews International Volume 5, 1989 - Issue 3
Submit an article Journal homepage
157
Views
25
CrossRef citations to date
0
Altmetric
Original Articles

Flavor chemistry of Chinese foods

Chi‐Tang Ho Department of Food Science, Rutgers University, New Brunswick, New Jersey, 08903, U.S.A.
,
Yuangang Zhang Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, People's Republic of China
,
Huang Shi Scientific Research Institute of the Food and Fermentation Industry, Ministry of Light Industry, Beijing, People's Republic of China
&
Jian Tang Department of Food Engineering, Wuxi Institute of Light Industry, Wuxi, People's Republic of China
Pages 253-287 | Published online: 03 Nov 2009
 
Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days

Abstract

The rich and delicate flavors are the mam reason that Chinese cuisine is held in high esteem worldwide. Seasonings and spices are heavily used in most Chinese foods. This review summarizes the flavor chemistry of some seasonings and spices such as soy sauce, vinegar garlic, scallions, shallots, ginger, star anise, and black mushroom, all of which are commonly used in Chinese foods. The possible interactions of seasonings or spices with other ingredients in the cooking of Chinese dishes are emphasized. Selected examples of the flavors of traditional Chinese foods are presented.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related Research Data

Two novel thiophenes identified from the reaction between cysteine and 2,5-dimethyl-4-hydroxy-3(2H)-furanone
Source: American Chemical Society (ACS)
Volatile components of the thermal degradation of 2,5-dimethyl-4-hydroxy-3(2H)-furanone
Source: American Chemical Society (ACS)
Volatile Flavor Compounds from Shallots
Source: Wiley
Volatile flavor compounds from onion
Source: American Chemical Society (ACS)
Studies on flavor components in Shoyu. II. Isolation and identification of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone, as a flavor component in shoyu (soy sauce).
Source: Oxford University Press (OUP)
Two novel 2-hydroxy-3(2H)-thiophenones from the reaction between cystine and 2,5-dimethyl-4-hydroxy-3(2H)-furanone
Source: American Chemical Society (ACS)
Volatile Compounds of the Wax Gourd (Benincasa hispida, Cogn) and a Wax Gourd Beverage
Source: Wiley
Isolation of 4-hydroxy-5-methyl-3(2H)-furanone, a flavor component in Shoyu (soy sauce).
Source: Oxford University Press (OUP)
Selective purge-and-trap method for the analysis of volatile pyrazines.
Source: American Chemical Society (ACS)
Fermented vegetable protein and related foods of Japan and China
Source: Informa UK Limited
Aroma Development in Chinese Fried Pork Bundle
Source: AMERICAN CHEMICAL SOCIETY
Past, present, and future of Chinese fermented food products
Source: Informa UK Limited
Formation of dialkylthiophenes by thermolysis of di(1-alkenyl) disulfides and alkyl 1-propenyl disulfides
Source: Wiley
Novel dithiazine compounds in volatile components from cooked sakuraebi (Sergia lucens Hansen).
Source: Oxford University Press (OUP)
High Performance Liquid Chromatographic Determination of Pungent Gingerol Compounds of Ginger (Zingiber officinale Roscoe)
Source: Wiley
Shoyu (soy sauce) volatile flavor components: Basic fraction.
Source: Oxford University Press (OUP)
Gas chromatographic analysis of thermal degradation products of gingerol compounds in steam-distilled oil from ginger (Zingiber officinale Roscoe)
Source: Elsevier BV
Chromatographic analyses of gingerol compounds in ginger (Zingiber officinale Roscoe) extracted by liquid carbon dioxide
Source: Elsevier BV
Development of flavor, odor, and pungency in onion and garlic.
Source: Elsevier
Roasted lamb fat: basic volatile components
Source: American Chemical Society (ACS)
Components contributing to beef flavor. Volatile compounds produced by the reaction of 4-hydroxy-5-methyl-3(2H)-furanone and its thio analog with hydrogen sulfide
Source: American Chemical Society (ACS)
Identification of sulfurous compounds of Shiitake mushroom (Lentinus edodes Sing.)
Source: American Chemical Society (ACS)
The synthesis of 2-(1-Pentenyl) furan and its relationship to the reversion flavor of soybean oil
Source: Wiley
Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review.
Source: MDPI AG
Isolation and identification of volatile compounds from fried chicken
Source: American Chemical Society (ACS)
Isolation and synthesis of lenthionine, an odorous substance of shiitake, an edible mushroom.☆
Source: Elsevier BV
A New Aroma‐Bearing Substance from Shiitake, an Edible Mushroom
Source: Wiley
Chemistry and biological properties of onions and garlic
Source: Informa UK Limited
Studies on flavor components in Shoyu. VI. Shoyu (soy sauce) flavor components: Acidic fractions and the characteristic flavor component.
Source: Oxford University Press (OUP)
豆腐乳の香気成分
Source: Japan Society for Bioscience, Biotechnology, and Agrochemistry
Reaction Products of α—Dicarbonyl Compounds, Aldehydes, Hydrogen Sulfide, and Ammonia
Source: AMERICAN CHEMICAL SOCIETY
Chromatographic analyses of isomeric shogaol compounds derived from isolated gingerol compounds of ginger (zingiber officinale roscoe)
Source: Elsevier BV
Components contributing to beef flavor. Isolation of 4-hydroxy-5-methyl-3(2H)-furanone and its 2,5-dimethyl homolog from beef broth
Source: American Chemical Society (ACS)

Linking provided by 

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.