Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis

Screening the suitability of soy sauce for specific cooking methods from various products is beneficial for the fine development of the soy sauce industry. Multiple sensory evaluation and gas chromatography-mass spectrometry/olfactometry (GC-MS/O) analysis were combined to decode the suitability of...

Descripción completa

Detalles Bibliográficos
Autores principales: Pu, Dandan, Shi, Yige, Meng, Ruixin, Yong, Qianqian, Shi, Zongyi, Shao, Dandan, Sun, Baoguo, Zhang, Yuyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572970/
https://www.ncbi.nlm.nih.gov/pubmed/37835346
http://dx.doi.org/10.3390/foods12193693

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572970/
https://www.ncbi.nlm.nih.gov/pubmed/37835346
http://dx.doi.org/10.3390/foods12193693

Ejemplares similares