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Aroma-active compounds in the peel and pulp of Chinese quince fruits were extracted by high-vacuum distillation (HVD) and headspace solid-phase microextraction (HS-SPME) methods and identified by gas chromatography-olfactometry (GC-O) combined with aroma dilution analyses. Ethyl 2-methylpropanoate, ethyl (E)-2-butenoate, ethyl 2-methylbutanoate, methional, (Z)-3-hexenyl acetate, β-ionone, ethyl nonanoate,...
Metabolite profiling by applying principal component analysis (PCA) to a GC–MS data set was performed to assess changes in a select number of pre-defined metabolites during the fermentation of Cheonggukjang. A total of 20 amino acids, 12 organic acids, and nine fatty acids were found as targeted metabolites in Cheonggukjang. As fermentation proceeded, the levels of most amino acids decreased during...
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