Analysis of Cooked Flavor and Odorants Contributing to the Koku Taste of Seasoning Soy Sauce-Reference-Cited by-同舟云学术

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Analysis of Cooked Flavor and Odorants Contributing to the Koku Taste of Seasoning Soy Sauce

Published:2013 Issue:2 Volume:60 Page:59-71
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Hayase Fumitaka,Takahagi Yasushi,Watanabe Hirohito

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference44 articles.

Cited by 15 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. Kokumi Substance as an Enhancer of Koku: Its Definition;Kokumi Substance as an Enhancer of Koku;2024

2. The identification of soy sauce adulterated with bean species and the origin using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry;Food Chemistry;2023-03

3. Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches;Foods;2021-06-28

4. Estimation of “koku”-related taste sensory words for meat using questionnaire to consumers and cooking workers;Nihon Chikusan Gakkaiho;2021-05-25

5. Characterizing microbial community and metabolites of Cantonese soy sauce;Food Bioscience;2021-04

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