Erratum to: Profiling of fermentative metabolites in Kimchi: Volatile and non-volatile organic acids
نویسندگان
چکیده
منابع مشابه
Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang).
Organic acids are formed in food as a result of metabolism of large molecular mass compounds. These organic acids play an important role in the taste and aroma of fermented food products. Doenjang is a traditional Korean fermented soybean paste product that provides a major source of protein. The quantitative data for volatile and non-volatile organic acid contents of 18 samples of Doenjang wer...
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Accurate information on the organic acids of leaves is surprisingly meager; even the identity of the acidic substances in many of the plant tissues that have been investigated is still in doubt. Franzen and Keyssner (1) pointed out some years ago that the identity of the malic acid had been conclusively proved in only 15 of 235 plants reported in the literature to contain this substance and a s...
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Volatile organic acids are byproducts of fermentative metabolism, for example, anaerobic digestion of lignocellulosic biomass or organic wastes, and are often times undesired inhibiting cell growth and reducing directed formation of the desired products. Here, we devised a general framework for upgrading these volatile organic acids to high-value esters that can be used as flavors, fragrances, ...
متن کاملVolatile Metabolites
Volatile organic compounds (volatiles) comprise a chemically diverse class of low molecular weight organic compounds having an appreciable vapor pressure under ambient conditions. Volatiles produced by plants attract pollinators and seed dispersers, and provide defense against pests and pathogens. For insects, volatiles may act as pheromones directing social behavior or as cues for finding host...
متن کاملNonvolatile, semivolatile, or volatile: redefining volatile for volatile organic compounds.
UNLABELLED Although widely used in air quality regulatory frameworks, the term "volatile organic compound" (VOC) is poorly defined. Numerous standardized tests are currently used in regulations to determine VOC content (and thus volatility), but in many cases the tests do not agree with each other, nor do they always accurately represent actual evaporation rates under ambient conditions. The pa...
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ژورنال
عنوان ژورنال: Journal of the Korean Society for Applied Biological Chemistry
سال: 2012
ISSN: 1738-2203,2234-344X
DOI: 10.1007/s13765-012-2214-2