Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the <i>koji</i> s-Reference-Cited by-同舟云学术

Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the koji s

Published:2022-08-25 Issue:2 Volume:103 Page:606-615
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Tian Yi‐Fan¹²^ORCID,Chen Yu‐Xing¹²^ORCID,Tong Xing³^ORCID,Hou Sha³^ORCID,Zhao Mou‐Ming¹²^ORCID,Feng Yun‐Zi¹²^ORCID

Affiliation:

1. School of Food Science and Engineering South China University of Technology Guangzhou China

2. Guangdong Food Green Processing & Nutrition Regulation Technology Guangzhou China

3. Foshan Haitian (Gaoming) Flavoring & Food Co., Ltd. Foshan China

Funder

Guangdong Provincial Key Laboratory of Advanced Biofermentation Technology Enterprise in Flavoring and Food

National Natural Science Foundation of China

Natural Science Foundation of Guangdong Province

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12172

Reference40 articles.

1. Chemical and Sensory Characteristics of Soy Sauce: A Review

2. A comparative study on physicochemical properties of Chinese‐type soy sauces prepared using pure koji and mixed kojis;Gao XL;Afr J Biotechnol,2010

3. Comparison of determination method for volatile compounds in Thai soy sauce

4. Research on flavor of fermented soy sauce with organic soybean;Meng M;China Condiment,2016

5. Comparison of antioxidant activities and flavor compounds of soy sauces prepared with yellow soybean and black soybean;Zhang HH;Modern Food Sci Technol,2018

Cited by 12 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. The crucial importance of soy sauce authenticity: Global trade, adulteration risks, and analytical challenges;Trends in Food Science & Technology;2024-10

2. Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review;Food Research International;2024-05

3. Unravelling the correlations among the microbial community, physicochemical properties, and volatile compounds of traditional mung bean sour liquid;LWT;2024-04

4. Detection of Ganoderma lucidum spore oil adulteration using chemometrics based on a flavor fingerprint by HS-GC-IMS;European Food Research and Technology;2024-03-19

5. Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash;Journal of the Science of Food and Agriculture;2024-03-19