Characterization of key aroma compounds in traditional Chinese soy sauce through the molecular sensory science technique

Published 2020 View Full Article

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Title
Characterization of key aroma compounds in traditional Chinese soy sauce through the molecular sensory science technique
Authors
Keywords
Traditional high-salt liquid-state soy sauce (THLS), Aroma compounds, Gas chromatography−olfactometry-mass spectrometry (GC-O-MS), Aroma extract dilution analysis (AEDA), Molecular sensory science
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 128, Issue -, Pages 109413
Publisher
Elsevier BV
Online
2020-04-22
DOI
10.1016/j.lwt.2020.109413

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