| Title | Top note compounds of Chinese traditional bacteria-fermented soybean. | | Author(s) | Yu AN, Sun BG, Hu WB | | Institution | Key Laboratory of Biologic Resources Protection & Utilization of Hubei Province, Enshi, Hubei, China. | | Source | Nat Prod Res 2008 Nov; 22(17):1552-1559. | | Abstract | Top note compounds of Chinese traditional bacteria-fermented soybean were analysed by using headspace sampler, GC and GC-MS. Thirty-three note compounds were identified in Chinese traditional bacteria-fermented soybean. Among them, 28 compounds are responsible for the Chinese traditional bacteria-fermented soybean top note. 3-Methylbutanal (6.690%), amyl nitrite (12.976%), 2-methylpropanoic acid (4.014%), 2,3-butanediol (2.171%), 3-methylbutanoic acid (14.273%), 2-methylbutanoic acid (11.866%), benzeneacetaldehyde (1.422%), nonadecane (3.195%), eicosane (5.331%), heneicosane (23.418%) and docosane (5.011%) were all found in concentrations higher than 1.0% (calculated as % peak area of GC analysis using a DB-5 column). | | Language | ENG | | Pub Type(s) | JOURNAL ARTICLE
| | PubMed ID | 19023819 |
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