Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis

Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis

Screening the suitability of soy sauce for specific cooking methods from various products is beneficial for the fine development of the soy sauce industry. Multiple sensory evaluation and gas chromatography-mass spectrometry/olfactometry (GC-MS/O) analysis were combined to decode the suitability of...

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Bibliographic Details
Main Authors: Dandan Pu, Yige Shi, Ruixin Meng, Qianqian Yong, Zongyi Shi, Dandan Shao, Baoguo Sun, Yuyu Zhang
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
aroma-active compound
check-all-that-apply
gas chromatography-mass spectrometry/olfactory
quantitative descriptive analysis
soy sauce
Online Access:https://www.mdpi.com/2304-8158/12/19/3693

Internet

https://www.mdpi.com/2304-8158/12/19/3693

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