Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment

• المؤلفون الرئيسيون: Suttida Wittanalai, Nuansri Rakariyatham, Richard L. Deming
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology; Immunology and Microbiology
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79551692018&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/49635
• المؤسسة: Chiang Mai University

Kapi is a traditional shrimp paste used as a food condiment in Thailand. Several vegetarian soybean kapi, S1-S5, were fermented from various bacterial starter cultures isolated from commercial shrimp paste. The volatile compounds of S1-S5 were analyzed using SPME coupled with gas chromatography/mass...