Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce

文献类型： 外文期刊

第一作者： Chen, Zhi-Yao

作者： Chen, Zhi-Yao;Feng, Yun-Zi;Cui, Chun;Zhao, Hai-Feng;Zhao, Mou-Ming;Chen, Zhi-Yao

作者机构：

关键词： Aspergillus oryzae;Monascus purpureus;Chinese-type soy sauce;free amino acid;flavor volatile;sensory attributes

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： BACKGROUNDTwo kinds of soy sauces were prepared with Aspergillus oryzae koji (SSAO) and mixed koji (SSAOM, A. oryzae mouldstarter:Monascus purpureus mouldstarter = 1:2, w/w) respectively. The effects of mixed koji on the essential indices, oxygen radical absorption capacity, color indices, free amino acids and volatile compounds of soy sauce have been studied, followed by a sensory evaluation between SSAO and SSAOM.

分类号： S

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