Chemical Characteristics of Three Kinds of Japanese Soy Sauce Based on Electronic Senses and GC-MS Analyses

Japanese soy sauce has become more acceptable by Chinese consumers due to its umami taste. However, the volatile flavor compounds and taste characters have not been fully clarified. This study aimed to explore the flavor characteristics of three kinds of Japanese soy sauce, including Koikuchi Shoyu,...

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Detalles Bibliográficos
Autores principales: Zhao, Guozhong, Feng, Yixu, Hadiatullah, Hadiatullah, Zheng, Fuping, Yao, Yunping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7815529/
https://www.ncbi.nlm.nih.gov/pubmed/33488534
http://dx.doi.org/10.3389/fmicb.2020.579808

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7815529/
https://www.ncbi.nlm.nih.gov/pubmed/33488534
http://dx.doi.org/10.3389/fmicb.2020.579808

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