Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC–MS combined with HS-SPME and discrimination with electronic nose

Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography–olfactometry (HS-SPME–GC–O): Altering sample amount, diluting the sample or adjusting split ratio?

(2015) 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

Analysis of Cooked Flavor and Odorants Contributing to the Koku Taste of Seasoning Soy Sauce

(2013) Fumitaka Hayase et al.   JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI

Effect ofkojifermentation on generation of volatile compounds in soy sauce production

(2012) Yunzi Feng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Fermentation

(2012) Shu Yang Sun et al.   JOURNAL OF THE INSTITUTE OF BREWING

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