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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
journal contribution
posted on 2023-08-16, 01:42 authored by Peipei WangPeipei Wang, Qixin Kan, Lixin Yang, Weitao Huang, Linfeng Wen, Jiangyan Fu, Zhan Liu, Yaqi Lan, Qingrong Huang, Chi-Tang Ho, Yong CaoCharacterization 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
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Journal
Food ChemistryVolume
419Article number
135995Pagination
1-10Location
Amsterdam, The NetherlandsPublisher DOI
ISSN
0308-8146eISSN
1873-7072Language
EnglishPublication classification
C1.1 Refereed article in a scholarly journalPublisher
ElsevierUsage metrics
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