Characterization of odor-active compounds in high-salt liquid-state soy sauce after cooking

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

(2020) Xiaojun Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation

(2020) Xiaojun Wang et al.   FOOD CHEMISTRY

Chemical and Sensory Characteristics of Soy Sauce: A Review

(2020) Carmen Diez-Simon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Collaborative analysis on difference of apple fruits flavour using electronic nose and electronic tongue

(2019) Danshi Zhu et al.   SCIENTIA HORTICULTURAE

Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce

(2019) Guozhong Zhao et al.   FOOD CHEMISTRY

Optimization of Headspace Solid-Phase Micro-extraction (HS-SPME) for Analyzing Soy Sauce Aroma Compounds via Coupling with Direct GC-Olfactometry (D-GC-O) and Gas Chromatography-Mass Spectrometry (GC-MS)

(2016) Yunzi Feng et al.   Food Analytical Methods

Descriptive terminology for the sensory evaluation of soy sauce

(2016) Miho Imamura   JOURNAL OF SENSORY STUDIES

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Comparative Volatile Profiles in Soy Sauce According to Inoculated Microorganisms

(2013) Kyung Eun LEE et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

(2013) Yunzi Feng et al.   FOOD CHEMISTRY

Studies on the Key Aroma Compounds in Raw (Unheated) and Heated Japanese Soy Sauce

(2013) Shu Kaneko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of Key Aroma Compounds in Five Different Types of Japanese Soy Sauces by Aroma Extract Dilution Analysis (AEDA)

(2012) Shu Kaneko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatiles from the Maillard reaction of L-ascorbic acid with L-glutamic acid/L-aspartic acid at different reaction times and temperatures

(2011) Zhi-Wei Tan et al.   Asia-Pacific Journal of Chemical Engineering

Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment

(2010) Xian-Li Gao et al.   FOOD SCIENCE AND BIOTECHNOLOGY