Notice of RetractionComparison of volatile compounds in multi- strains douchi fermented in different salinity and strains

Notice of Retraction

After careful and considered review of the content of this paper by a duly constituted expert committee, this paper has been found to be in violation of IEEE´s Publication Principles.

We hereby retract the content of this paper. Reasonable effort should be made to remove all past references to this paper.

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Volatile compounds were extracted with a simultaneous steam distillation and extraction (SDE) from multi-strains douchi fermented in different conditions, and analyzed by continued investigations of gas chromatography-mass spectrometry (GC-MS). A combined total of 150 volatile compounds were identified from 11 samples. Arranged according to the sequence of salinity and strains inoculated, the numbers of components were 42, 51, 45, 36, 39, 34, 35, 36, 39, 38, and 44 respectively, which were divided into 13 compound classes. These 13 classes of compounds include alcohols (23), acids (7), esters (30), aldehydes (5), ketones (10), phenols (8), pyrazines (11), furans (4), sulphur-containing compounds (3), furan ketones (3), acid amides (10) and other compounds (36). The six common flavor compounds that played an important role in soybean fermented condiment flavor, which was reported, were all detected from these 20 samples. Different fermentation conditions led to a great changes in kind and concentration of total volatile compounds. Based on initial research, it was supposed that salinity had a direct or indirect effect to furans and pyrazines, and strains to furans.