참고문헌 (37)

1. Andrade MJ , Córdoba JJ , Casado EM , Córdoba MG , Rodríguez M . 2010 . Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage ‘‘salchichón .” Meat Sci 85 : 256 – 64 . 

2. Bauer K , Garbe D , Surburg H . 2001 . Common fragrance and flavor materials: preparation, properties and uses . Holzminden : Wiley . 

3. Belitz HD , Grosch W , Schieberle P . 2004 . Aroma compounds. Anonymous food chemistry . 3rd ed. New York : Springer . p 342 – 408 . 

4. Feng J , Zhan XB , Wang D , Zhang LM , Lin CC . 2012 . Identification and analysis of the metabolic functions of a high‐salt‐tolerant halophilic aromatic yeast Candida etchellsii for soy sauce production . World J Microbiol Biotechnol 28 ( 4 ): 1451 – 8 . 

   상세보기

5. Feng Y , Cui C , Zhao H , Gao X , Zhao M , Sun W . 2013 . Effect of koji fermentation on generation of volatile compounds in soy sauce production . Int J Food Sci Tech 48 ( 3 ): 609 – 19 . 

6. Feng Y , Cai Y , Su G , Zhao H , Wang C , Zhao M . 2014 . Evaluation of aroma differences between high‐salt liquid‐state fermentation and low‐salt solid‐state fermentation soy sauces from China . Food Chem 145 : 126 – 34 . 

   상세보기

7. Feng Y , Su G , Zhao H , Cai Y , Cui C , Sun‐Waterhouse D , Zhao M . 2015 . Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. Food Chem 167 : 220 – 8 . 

   상세보기

8. Gao XL , Cui G , Zhao HF , Zhao MM , Yang L , Ren JY . 2010 . Changes in volatile aroma compounds of traditional Chinese‐type soy sauce during moromi fermentation and heat treatment . Food Sci Biotechnol 19 ( 4 ): 889 – 98 . 

   원문보기 상세보기

9. Giri A , Osako K , Okamoto A , Ohshima T . 2010 . Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products . Food Res Int 43 ( 4 ): 1027 – 40 . 

   상세보기

10. Ito K , Umitsuki G , Oguma T , Koyama Y . 2011 . Salt‐tolerant and thermostable glutaminases of Cryptococcus species form a new glutaminase family . Biosci Biotechnol Biochem 75 ( 7 ): 1317 – 24 . 

    상세보기

11. Izco JM , Torre P . 2000 . Characterisation of volatile flavour compounds in Roncal cheese extracted by the “purge and trap” method and analyzed by GC–MS . Food Chem 70 ( 3 ): 409 – 17 . 

12. Kaneko S , Kumazawa K , Nishimura O . 2012 . Comparison of key aroma compounds in 5 different types of Japanese soy sauces by aroma extract Dilution Analysis (AEDA) . J Agric Food Chem 60 ( 15 ): 3831 – 6 . 

13. Kaneko S , Kumazawa K , Nishimura O . 2013 . Studies on the key aroma compounds in raw (unheated) and heated Japanese soy sauce . J Agric Food Chem 61 ( 14 ): 3396 – 402 . 

    상세보기

14. Kim JS , Lee YS . 2008 . A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce . Eur Food Res Technol 227 ( 3 ): 933 – 44 . 

    상세보기

15. Kim TW , Lee JH , Kim SE , Park MH , Chang HC , Kim HY . 2009 . Analysis of microbial communities in doenjang , a Korean fermented soybean paste, using nested PCR‐denaturing gradient gel electrophoresis . Int J Food Microbiol 131 ( 2–3 ): 265 – 71 . 

16. Kim YS , Oh BH , Shin DH . 2008 . Quality characteristic of Kochujang prepared with different meju fermented with Aspergillus sp. and Bacillus subtilis . Food Sci Biotechnol 17 ( 3 ): 527 – 33 . 

17. Lee JH , Kim TW , Lee H , Chang HC , Kim HY . 2010 . Determination of microbial diversity in meju , fermented cooked soya beans, using nested PCR‐denaturing gradient gel electrophoresis . Lett Appl Microbiol 51 ( 4 ): 388 – 94 . 

    상세보기

18. Lee KS , Lee YB , Lee DS , Chung SK . 2006a . Quality evaluation of Korean soy sauce fermented in Korean earthenware (Onggi) with different glazes . Int J Food Sci Tech 41 ( 10 ): 1158 – 63 . 

19. Lee SM , Seo BC , Kim YS . 2006b . Volatile compounds in fermented and acid‐hydrolyzed soy sauces . J Food Sci 71 ( 3 ): 146 – 56 . 

20. Mills DA , Johannsen EA , Cocolin C . 2002 . Yeast diversity and persistence in botrytis‐affected wine fermentations . Appl Environ Microbiol 68 ( 10 ): 4884 – 93 . 

    상세보기

21. Müller R , Rappert S . 2010 . Pyrazines: occurrence, formation, and biodegradation . Appl Microbiol Biotechnol 85 ( 5 ): 1315 – 20 . 

    상세보기

22. Nakadai T , Nasuno S . 1989 . Use of glutaminase for soy sauce made by Koji or a preparation of proteases from Aspergillus oryzae . J Ferment Bioeng 67 ( 3 ): 158 – 62 . 

23. Nunomura N , Sasaki M , Asao Y , Yokotsuka T . 1976 . Identification of volatile components in shoyu (soy sauce) by gas chromatography‐mass spectrometry . Agric Biol Chem 40 ( 3 ): 485 – 90 . 

24. Renault P , Miot‐Sertier C , Marullo P , Hernández‐Ortec P , Lagarriguea L , Lonvaud‐Funela A , Belya M . 2009 . Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: potential applications in the wine industry . Int J Food Microbiol 134 ( 3 ): 201 – 10 . 

    상세보기

25. Rodriguez‐Campos J , Escalona‐Buendía HB , Contreras‐Ramos SM , Orozco‐Avila I , Jaramillo‐Flores E , Lugo‐Cervantes E . 2012 . Effect of fermentation time and drying temperature on volatile compounds in cocoa . Food Chem 132 ( 1 ): 277 – 88 . 

    상세보기

26. Simpson BK , Nayeri G , Yaylayan V , Ashie INA . 1998 . Enzymatic hydrolysis of shrimp meat . Food Chem 61 ( 1–2 ): 131 – 8 . 

27. Song YR , Shin NS , Baik SH . 2014 . Physicochemical properties, antioxidant activity, and inhibition of α‐glucosidase of a novel fermented pepper ( Capsiccum annuum L.) leaves‐based vinegar . Int J Food Sci Tech 49 ( 11 ): 2491 – 8 . 

28. Steinhaus P , Schieberle P . 2007 . Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science . J Agric Food Chem 55 ( 15 ): 6262 – 9 . 

    상세보기

29. Sun SY , Jiang WG , Zhao YP . 2010 . Profile of volatile compounds in 12 Chinese soy sauces produced by a high‐salt‐diluted state fermentation . J I Brewing 116 ( 3 ): 316 – 28 . 

30. Tanaka Y , Watanabe J , Mogi Y . 2012 . Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR‐denaturing gradient gel electrophoresis . Food Microbiol 31 ( 1 ): 100 – 6 . 

    상세보기

31. van der Sluis C , Tramper J , Wijffels RH . 2001 . Enhancing and accelerating flavor formation by salt‐tolerant yeasts in Japanese soy‐sauce processes . Trends Food Sci Tech 12 ( 9 ): 322 – 7 . 

32. Wanakhachornkrai P , Lertsiri S . 2003 . Comparison of determination method for volatile compounds in Thai soy sauce . Food Chem 83 ( 4 ): 619 – 29 . 

    상세보기

33. Wei Q , Wang H , Chen Z , Lv Z , Xie Y , Lu F . 2013 . Profiling of dynamic changes in the microbial community during the soy sauce fermentation process . Appl Microbiol Biotechnol 97 ( 20 ): 9111 – 9 . 

    상세보기

34. Yan L , Zhang Y , Tao W , Wang L , Wu S . 2008 . Rapid determination of volatile flavor components in soy sauce using head space solid‐phase microextraction and gas chromatography‐mass spectrometry . Chin J Chromatogr 26 ( 3 ): 285 – 91 . 

    상세보기

35. Yan YZ , Qian YL , Ji FD , Chen JY , Han BZ . 2013 . Microbial composition during Chinese soy sauce koji‐making based on culture dependent and independent methods . Food Microbiol 34 ( 1 ): 189 – 95 . 

    상세보기

36. Ye M , Yue T , Yuan Y . 2014 . Effects of sequential mixed cultures of Wickerhamomyces anomalus and Saccharomyces cerevisiae on apple cider fermentation . FEMS Yeast Res 14 ( 6 ): 873 – 82 . 

37. Yvon M , Rijnen L . 2001 . Cheese flavor formation by amino acid catabolism . Int Dairy J 11 ( 4–7 ): 185 – 201 .