Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches

To investigate the key odor-active compounds in children’s soy sauce (CSS), volatile components were extracted by means of solvent extraction coupled with solvent-assisted flavor evaporation (SE-SAFE) and solid-phase microextraction (SPME). Using gas chromatography-olfactometry (GC-O) and gas chroma...

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Detalles Bibliográficos
Autores principales: Huang, Jia, Chen, Haitao, Zhang, Zhimin, Liu, Yuping, Liu, Binshan, Sun, Baoguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306071/
https://www.ncbi.nlm.nih.gov/pubmed/34203147
http://dx.doi.org/10.3390/foods10071492

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306071/
https://www.ncbi.nlm.nih.gov/pubmed/34203147
http://dx.doi.org/10.3390/foods10071492

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