937
Views
11
CrossRef citations to date
0
Altmetric
Original Articles

Volatile Components in Three Commercial Douchies, A Chinese Traditional Salt-Fermented Soybean Food

, , , , &
Pages 1117-1133 | Received 21 Nov 2008, Accepted 15 Apr 2009, Published online: 09 Aug 2010

REFERENCES

  • Wang , L.J. , Li , D. , Zou , L. , Chen , X.D. , Cheng , Y.Q. , Yamaki , K. and Li , L.T. 2007 . Antioxidative activity of Douchi (a Chinese traditional salt-fermented soybean food) extracts during its processing . International Journal of Food Properties , 10 : 385 – 396 .
  • Wang , D. , Wang , L.J , Zhu , F.X. , Zhu , J.Y. , Chen , X.D. , Zou , L. , Saito , M. and Li , L.T. 2008 . In-vitro and In-vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food) . Food Chemistry , 107 : 1421 – 1428 .
  • Zhang , J.H. , Tatsumi , E. , Ding , C.H. and Li , L.T. 2006 . Angiotensin I-converting enzyme inhibitory peptides in douchi, a Chinese traditional fermented soybean product . Food Chemistry , 98 : 551 – 557 .
  • Wang , L.J. , Yin , L.J. , Li , D. , Zou , L. , Saito , M. , Tatsum , E. and Li , L.T. 2007 . Influences of processing and NaCl supplementation on isoflavone contents and composition during Douchi manufacturing . Food Chemistry , 101 : 1247 – 1253 .
  • Zhang , J.H. , Tatsumi , E. , Fan , J.F. and Li , L.T. 2007 . Chemical components of Aspergillus-type Douchi, a Chinese traditional fermented soybean product, change during the fermentation process . International Journal of Food Science and Technology , 42 : 263 – 268 .
  • AOAC . 2000 . Official Methods of Analysis of International , 17th , Gaithersburg, MD : Association of Official Analytical Chemists .
  • Miller , G.L. 1959 . Use of dinitrosalicylic acid reagent for determination of reducing sugar . Analytical Chemistry , 31 : 426 – 428 .
  • Chung , H.Y. 1999 . Volatile components in fermented soybean (Glycine max) curd . Journal of Agricultural and Food Chemistry , 47 : 2690 – 2696 .
  • Likens , S.T. and Nickerson , G.B. 1964 . Detection of certain hop oil constituents in brewing products . Proceedings of the American Society of Brewing Chemists , 11 : 5 – 13 .
  • Chung , H.Y. 2000 . Volatile flavour components in red fermented soybean (Glycine max) curds . Journal of Agricultural and Food Chemistry , 48 : 1803 – 1809 .
  • Ku , K.L. , Chen , T.P. and Chiou , R.Y.Y. 2000 . Apparatus used for small-scale volatile extraction from ethanol-supplemented low-salt miso and GC-MS characterization of the extracted flavours . Journal of Agricultural and Food Chemistry , 48 : 3507 – 3511 .
  • Hwan , C.H. and Chou , C.C. 1999 . Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution . Journal of the Science of Food and Agriculture , 79 : 243 – 248 .
  • Sugawara , E. and Yonekura , Y. 1998 . Comparison of aroma components in five types of miso . Nippon Shokuhin Kagaku Kogaku Kaishi , 45 : 323 – 329 .
  • Wanakhachornkrai , P. and Lertsiri , S. 2003 . Comparision of determination method for volatile compounds in Thai soy sauce . Food Chemistry , 83 : 619 – 629 .
  • Tanaka , T. , Muramatsu , K. and Kim , H. 1998 . Comparison of volatile compounds from chungkuk-jang and itohiki-natto . Bioscience Biotechnology and Biochemistry , 62 : 1440 – 1444 .
  • Sugawara , E. , Ito , T. and Odagiri , S. 1985 . Comparison of compositions of odour components of natto and cooked soybeans . Agricultural and Biological Chemistry , 49 : 311 – 317 .
  • Leejeerajumnean , A. , Duckham , S.C. , Owens , J.D. and Ames , J.M. 2001 . Volatile compounds in Bacillus-fermented soybeans . Journal of the Science of Food and Agriculture , 81 : 525 – 529 .
  • Chou , C.C. and Hwan , C.H. 1994 . Effect of ethanol on the hydrolysis of protein and lipid during the aging of a Chinese fermented soya bean curd-sufu . Journal of the Science of Food and Agriculture , 66 : 393 – 398 .
  • Yvon , M. and Rijnen , L. 2001 . Cheese flavour formation by amino acid catabolism . International Dairy Journal , 11 : 185 – 201 .
  • Kobayashi , A. , Tsuda , Y. , Hirata , N. , Kubota , K. and Kitamura , K. 1995 . Aroma constituents of soybean milk lacking lipoxygenase isozymes . Journal of Agricultural and Food Chemistry , 43 : 2449 – 2452 .
  • Nogueira , M.C.L. , Lubachevsky , G. and Ranlin , S.A. 2005 . A study of the volatile composition of Minas cheese . Lebensmittel-wissenschaft und technologe , 38 : 555 – 563 .
  • Sugawara , E. , Ito , T. , Yonekura , Y. , Sakurai , Y. and Odagiri , S. 1990 . Effect of amino acids on microbiological pyrazine formation by B. natto in a chemically defined liquid medium . Nippon Shokuhin Kogyo Gakkaishi , 337 : 520 – 523 .
  • Yamaguchi , N. , Toda , T. , Teramoto , T. , Okuhira , T. , Sugawara , E. and Ito , T. 1993 . Effect of sugars on microbiological pyrazine formation by Bacillus natto in synthetic liquid medium . Nippon Shokuhin Kogyo Gakkaishi , 40 : 841 – 848 .
  • Burdock , G. A. 1994 . Fenaroli's handbook of flavour ingredients , 3rd , 16 – 258 . Boca Raton, FL : CRC Press .
  • Chen , J. , Wang , M. and Ho , C.T. 1998 . Volatile compounds generated from thermal degradation of N-acetylglucosamine . Journal of Agricultural and Food Chemistry , 46 : 3207 – 3209 .
  • Ames , J.M. and Macleod , G. 1984 . Volatile components of an unflavoured textured soy protein . Journal of Food Science , 49 : 1552 – 1557 .
  • Owens , J.D. , Allagheny , N. , Kipping , G. and Ames , J.M. 1997 . Formation of volatile compounds during Bacillus subtilis fermentation of soya beans . Journal of the Science of Food and Agriculture , 74 : 132 – 140 .
  • Fenaroli , G. 1995 . Fenaroli's handbook of flavour ingredients , 3rd , Edited by: Burdock , G. A. 18 – 265 . Boca Raton, FL : CRC Press .
  • Fors , S. 1983 . “ Sensory properties of volatile Maillard reaction products and related compounds, a literature review ” . In Maillard reaction in food and nutrition , Edited by: Waller , G.R. and Feather , M.S. 185 – 286 . Washington, DC : American Chemical Society .
  • Kobayashi , A. and Sugawara , E. 1999 . “ Flavour components of shoyu and miso, Japanese fermented soybean seasonings ” . In Flavour Chemistry of Ethnic Foods , Edited by: Shahidi , F. and Ho , C.T. 5 – 14 . New York : Plenum Press .

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:

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:

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.