Characterization of the Differential Aroma Compounds among 10 Different Kinds of Premium Soy Sauce

Investigation of the aroma differences among different kinds of soy sauces is beneficial for controlling their flavor quality and processing improvement from the perspectives of raw materials and brewing techniques. The aroma compounds in ten premium soy sauces (CB, HT1, HT2, LH, LJJ1, LJJ2, QH, XH1...

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Bibliografiske detaljer

Principais autores:	Yige SHI, Dandan PU, Qianqian YONG, Shikuan HUANG, Hongwei CHEN, Yuyu ZHANG
Format:	Artigo
Sprog:	Chinês
Udgivet:	The editorial department of Science and Technology of Food Industry 2024-02-01
Serier:	Shipin gongye ke-ji
Fag:	premium soy sauce solid-phase microextraction (spme) solid phase extraction (spe) gas chromatography-mass spectrometry (gc-ms) aroma-active compounds
Online adgang:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040021
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