The effect of fermentation temperature on the tempeh aromas from numerous starters (including Rhizopus strains) were evaluated by means of the average area ratio of gas chromatographic peak and principal component analysis. As a result, fermentation temperature was found to be a factor affecting tempeh aromas from several starters. The tempeh aroma was noticeably enhanced at 37℃ but was slightly influenced at 35℃ or at 30℃. The variations in the tempeh aromas of different kinds of starter used were also markedly exhibited at higher temperature. It was found that temperature characterization of several tempeh starters by aroma analysis was effectively accomplished by means of principal component analysis based on gas chromatographic data.
Mendeley出力
