Chemical Characteristics of Three Kinds of Japanese Soy Sauce Based on Electronic Senses and GC-MS Analyses

Chemical Characteristics of Three Kinds of Japanese Soy Sauce Based on Electronic Senses and GC-MS Analyses

Japanese soy sauce has become more acceptable by Chinese consumers due to its umami taste. However, the volatile flavor compounds and taste characters have not been fully clarified. This study aimed to explore the flavor characteristics of three kinds of Japanese soy sauce, including Koikuchi Shoyu,...

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Bibliographic Details
Main Authors: Guozhong Zhao, Yixu Feng, Hadiatullah Hadiatullah, Fuping Zheng, Yunping Yao
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-01-01
Series:Frontiers in Microbiology
Subjects:
soy sauce
flavor
taste
GC-MS
aroma
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2020.579808/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2020.579808/full

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