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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Detalhes bibliográficos

Principais autores:	Jia Huang, Haitao Chen, Zhimin Zhang, Yuping Liu, Binshan Liu, Baoguo Sun
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2021-06-01
coleção:	Foods
Assuntos:	children soy sauce gas chromatography-olfactometry AEDA FD factor quantitative measurements OAV
Acesso em linha:	https://www.mdpi.com/2304-8158/10/7/1492
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