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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...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Jia Huang, Haitao Chen, Zhimin Zhang, Yuping Liu, Binshan Liu, Baoguo Sun
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2021-06-01
Schriftenreihe:Foods
Schlagworte:
children soy sauce
gas chromatography-olfactometry
AEDA
FD factor
quantitative measurements
OAV
Online-Zugang:https://www.mdpi.com/2304-8158/10/7/1492
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