Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis

Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor

(2022) Jingwen Wang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis

(2022) Naiyong Xiao et al.   FOOD RESEARCH INTERNATIONAL

HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage

(2021) Peng Leng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Chemical and Sensory Characteristics of Soy Sauce: A Review

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

Effect of aroma-producing yeasts in high-salt liquid-state fermentation soy sauce and the biosynthesis pathways of the dominant esters

(2020) Xuewei Jiang et al.   FOOD CHEMISTRY

Ion Mobility Spectrometry in Food Analysis: Principles, Current Applications and Future Trends

(2019) Maykel Hernández-Mesa et al.   MOLECULES

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

Reducing the Influence of the Thermally Induced Reactions on the Determination of Aroma-Active Compounds in Soy Sauce Using SDE and GC-MS/O

(2016) Yunzi Feng et al.   Food Analytical Methods

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

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Aroma compounds in Japanese sweet rice wine (Mirin) screened by aroma extract dilution analysis (AEDA)

(2014) Shu Kaneko et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour

(2014) Yunzi Feng et al.   FOOD CHEMISTRY

Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine

(2014) Joanita Sulaiman et al.   Frontiers in Microbiology

Profiling of dynamic changes in the microbial community during the soy sauce fermentation process

(2013) Quanzeng Wei et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

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

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

(2010) Anupam Giri et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Key Aroma Compounds in Pink Guava (Psidium guajava L.) by Means of Aroma Re-engineering Experiments and Omission Tests

(2009) Martin Steinhaus et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY