Evaluation of non-volatile taste components in commercial soy sauces-Reference-Cited by-同舟云学术

Evaluation of non-volatile taste components in commercial soy sauces

Published:2018-01-01 Issue:1 Volume:21 Page:1854-1866
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Kong Yan¹,Zhang Li-Li¹,Zhang Yu-Yu¹^ORCID,Sun Bao-Guo¹,Sun Ying¹,Zhao Jing²,Chen Hai-Tao¹

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing, China

2. College of Food Science and Nutritional Engineering, China of Agricultural University, Beijing, China

Funder

National Natural Science Foundation of China

National Key R&D Program of China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1497061

Reference37 articles.

1. Soy Sauce and Its Umami Taste: A Link from the Past to Current Situation

2. Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce

3. Tachdjian, C.; Li, X.; Qi, M.; Rinnova, M.; Servant, G.; Zoller, M.; Inc, S. Flavors, Flavor Modifiers, Tastants, Taste Enhancers, Umami or Sweet Tastants, And/Or Enhancers and Use Thereof. U.S. Patent 7,476,399, Jan 13, 2009.

Cited by 43 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Growth and metabolism of halophilic Candida versatilis and Tetragenococcus halophilus in simultaneous and sequential fermentation of salted soy whey;Food Microbiology;2025-01

2. Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce;Food Chemistry;2024-08

3. Effect of drying methods on aroma, taste and antioxidant activity of Dendrobium officinale flower tea: A sensomic and metabolomic study;Food Research International;2024-07

4. Optimisation of fermentation conditions for the production of gamma-aminobutyric acid (GABA)-rich soy sauce;Heliyon;2024-07

5. Effects of yeast variations and fermentation time on the physicochemical characteristics and sensory quality of sorghum soy sauce;IOP Conference Series: Earth and Environmental Science;2024-07-01