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

Pu, Dandan; Shi, Yige; Meng, Ruixin; Yong, Qianqian; Shi, Zongyi; Shao, Dandan; Sun, Baoguo; Zhang, Yuyu

Pu, Dandan; Shi, Yige; Meng, Ruixin; Yong, Qianqian; Shi, Zongyi; Shao, Dandan; Sun, Baoguo; Zhang, Yuyu.

Afiliación

Pu D; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China.
Shi Y; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China.
Meng R; Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China.
Yong Q; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China.
Shi Z; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China.
Shao D; Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China.
Sun B; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China.
Zhang Y; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China.

Foods ; 12(19)2023 Oct 08.

Article en En | MEDLINE | ID: mdl-37835346

Palabras clave

aroma-active compound; check-all-that-apply; gas chromatography-mass spectrometry/olfactory; quantitative descriptive analysis; soy sauce

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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