Characterization of key aroma compounds in traditional Chinese soy sauce through the molecular sensory science technique-Reference-Cited by-同舟云学术

Characterization of key aroma compounds in traditional Chinese soy sauce through the molecular sensory science technique

Published:2020-06 Issue: Volume:128 Page:109413
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Xiaojun,Guo Mengyao,Song Huanlu,Meng Qi

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Enhanced formation of 2-phenylethanol in Zygosaccharomyces rouxii due to prephenate dehydrogenase deficiency;Aoki;Agricultural & Biological Chemistry,1990

2. Studies of the flavorous substances in Shoyu part XXVI. Flavorous components produced by yeast fermentation;Asao;Journal of the Agricultural Chemical Society of Japan,1967

3. Aroma compounds;Belitz,2009

4. Formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone through the Maillard reaction based on pentose sugars;Blank;Journal of Agricultural and Food Chemistry,1996

Cited by 33 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. Characterization of key odor-active compounds in Chinese-style traditional craft beer “Li”;Journal of Food Composition and Analysis;2024-10

2. Simulation screening of umami peptides in the microbiota of soy sauce based on molecular docking and molecular dynamics;Food Bioscience;2024-10

3. Exploring changes in key aroma-active compounds of soy sauce due to different fermentation processes;Journal of Food Composition and Analysis;2024-09

4. Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method;Food Chemistry;2024-06

5. Correlation between microbial communities and volatile flavor compounds in the fermentation of Semen Sojae Praeparatum;LWT;2024-04