Revealing the differences in volatile flavor compounds between traditional and modern industrial soy sauce from China and Japan through GC × GC-TOF–MS, chemometrics and sensory analysis
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s00217-024-04485-0.pdf
Reference32 articles.
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3. Feng Y, Zhou T, Wu W et al (2021) Research progress on flavor and functional components of soy sauce. J Food Sci Technol 39(4):14–28. https://doi.org/10.12301/j.issn.2095-6002.2021.04.002
4. Li J, Zhang M, Feng X, Ding T, Zhao Y, Sun C, Zhou S, He J, Wang C (2022) Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China. Lwt Food Sci Technol. https://doi.org/10.1016/j.lwt.2022.113993
5. Wang S, Tamura T, Kyouno N et al (2019) Effect of volatile compounds on the quality of Japanese fermented soy sauce. Lwt-Food Sci Technol 111:594–601. https://doi.org/10.1016/j.lwt.2019.05.050
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