Non-volatile organic acids and amino acids are important flavor compounds in Pixian broad-bean paste, which is a traditional Chinese seasoning product. In this study, non-volatile organic acids, formed in the broad-bean paste due to the metabolism of large molecular compounds, are qualitatively and
In this paper the known constituents of the vegetables mentioned in the title are reviewed, except for proteins, carbohydrates, triglyceride-fatty acids, and vitamins, with particular emphasis on volatiles, organic acids, phenolics, crotenoids, sterols, bitter principles, nonprotein-N-compounds.