Cross modal perception interaction of flavor substances in soy sauce on umami and salt taste
In this study, 17 volatile flavor substances related to umami and salt taste attributes were identified from three soy sauce by liquid-liquid extraction and solvent assisted flavor substances extraction combined with gas chromatograph-mass spectrometer (GC-MS) and gas chromatography/olfactometry-ass...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2024-01-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-125.pdf |