Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches

Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches

To investigate the key odor-active compounds in children’s soy sauce (CSS), volatile components were extracted by means of solvent extraction coupled with solvent-assisted flavor evaporation (SE-SAFE) and solid-phase microextraction (SPME). Using gas chromatography-olfactometry (GC-O) and gas chroma...

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Bibliographic Details
Main Authors: Jia Huang, Haitao Chen, Zhimin Zhang, Yuping Liu, Binshan Liu, Baoguo Sun
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
children soy sauce
gas chromatography-olfactometry
AEDA
FD factor
quantitative measurements
OAV
Online Access:https://www.mdpi.com/2304-8158/10/7/1492

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