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Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis

Peipei Wang; Qixin Kan; Lixin Yang; Weitao Huang; Linfeng Wen; Jiangyan Fu; Zhan Liu; Yaqi Lan; Qingrong Huang; Chi-Tang Ho; Yong Cao
Food Chemistry · Vol. 419 · pp. 135995 · 2023

Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2023-09-01
Publication Year2023
Volume419
Pages135995
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2023.135995
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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