Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC–MS combined with HS-SPME and discrimination with electronic nose

Soy sauce contains a variety of volatiles that are highly valuable to its quality with regard to sensory characteristics. This paper describes the analysis of volatile compounds influencing the flavor quality of Chinese-type soy sauces. Gas chromatography–mass spectrometry (GC–MS) combined with head...

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Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Gao, Lihua, Liu, Ting, An, Xinjing, Zhang, Jinlan, Ma, Xiaoran, Cui, Jinmei
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2017
Assuntos:
Original Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5305710/
https://ncbi.nlm.nih.gov/pubmed/28242911
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2444-0
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