Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism

Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism

Using high hydrostatic pressure (HHP) to treat liquid foods can improve their aroma; however, no information about the effects of HHP on soy sauce aroma has yet been reported. The effects of HHP on the aroma of soy sauce fermented for 30 d were investigated using quantitative descriptive analysis (Q...

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Bibliographic Details
Main Authors: Yaqiong Zhang, Zhi-Hong Zhang, Ronghai He, Riyi Xu, Lei Zhang, Xianli Gao
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
soy sauce
high hydrostatic pressure
aroma compound
<i>Aspergillus oryzae</i>
soybean
Online Access:https://www.mdpi.com/2304-8158/11/15/2190

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