Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC-MS

Kan, Qixin; Cao, Longbipei; He, Liping; Wang, Peipei; Deng, Guangdie; Li, Jun; Fu, Jiangyan; Huang, Qingrong; Ho, Chi-Tang; Li, Yunqi; Xie, Chunhui; Cao, Yong; Wen, Linfeng

Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC-MS

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posted on 2025-01-29, 04:55 authored by Qixin Kan, Longbipei Cao, Liping He, Peipei WangPeipei Wang, Guangdie Deng, Jun Li, Jiangyan Fu, Qingrong Huang, Chi-Tang Ho, Yunqi Li, Chunhui Xie, Yong Cao, Linfeng Wen

Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC-MS

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DOI - Is version of https://doi.org/10.1016/j.fochx.2024.102002

Location

Amsterdam, The Netherlands

Open access

Yes

Language

eng

Publication classification

C1.1 Refereed article in a scholarly journal

Journal

Food Chemistry: X

Volume

25

Article number

102002

Pagination

1-10

ISSN

2590-1575

eISSN

2590-1575

Publisher

Elsevier

Publication URL

https://doi.org/10.1016/j.fochx.2024.102002

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Keywords

AROMA Chemistry Chemistry, Applied Food Science & Technology Life Sciences & Biomedicine Machine learning MASS-SPECTROMETRY Physical Sciences PROFILES PTR-TOF-MS QUALITY Science & Technology Soy sauce TASTE VOC

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CC BY-NC-ND 4.0

Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC-MS

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Related Materials

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Open access

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Volume

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eISSN

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