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Aroma Components of Processed Soybean Foods and Their Characteristics—Study on Attractive Food Flavors—

机译：加工大豆食品的香气成分及其特征研究 - 有吸引力的食物口味 -

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Kenji Kumazawa;
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年度 2020
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1. Comment on “Flavor and Aroma Attributes of Riesling Wines Produced by Freeze Concentration and Microwave Vacuum Dehydration (Clary et al. 2006. J. Food Process. Pres. 30, 393–406)” [J] . Sierra Rayne Journal of Food Processing and Preservation . 2014,第4期

机译：关于“冷冻浓缩和微波真空脱水生产的雷司令葡萄酒的风味和香气特性的评论（Clary等，2006。J。Food Process。Pres。30，393–406）”
2. Identification and Characterization of Volatile Components Causing the Characteristic Flavor in Miso (Japanese Fermented Soybean Paste) and Heat-Processed Miso Products [J] . Kenji Kumazawa, Shu Kaneko, Osamu Nishimura Journal of Agricultural and Food Chemistry . 2013,第49期

机译：味M（日本发酵大豆酱）和热加工味M产品中具有特征风味的挥发性成分的鉴定与表征
3. Flavor Components Generated from Thermally Processed Soybean Paste (Doenjang and Soondoenjang) Soups and Characteristics of Sensory Evaluation [J] . Kwang Jee Joo, Myo Ran Shin Korean Journal of Food Science and Technology . 2004,第2期

机译：热处理大豆酱（Doenjang和Soondoenjang）汤中产生的风味成分及其感官评价的特征
4. Flavor Contribution and Formation of Heterocyclic Oxygen-Containing Key Aroma Compounds in Thermally Processed Foods [C] . Peter Schieberle, Thomas Hofmann Meeting of the American Chemical Society . 2002

机译：含有热处理食物中含杂环氧的关键香气化合物的风味贡献和形成
5. Measuring the effects of food composition on flavor release using the retronasal aroma simulator and solid phase microextraction. [D] . Deibler, Kathryn Diane. 2001

机译：使用鼻后香气模拟器和固相微萃取法测量食品成分对风味释放的影响。
6. The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics [O] . Kadri Koppel, Michael Gibson, Sajid Alavi, 2014

机译：烹饪过程和肉类夹杂物对宠物食品风味和质地特征的影响
7. DMF (dry mouth feel, undesirable) components of soybean and behavior of the components on soybean food processing. [O] . Kazuyoshi OKUBO 1988

机译：DMF（干燥口感，不希望的）组分的大豆和大豆食品加工组件的行为。

Aroma Components of Processed Soybean Foods and Their Characteristics—Study on Attractive Food Flavors—

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