Characterization of key odor-active compounds in high quality high-salt liquid-state soy sauce
Yalan Zhai, Mengyao Guo, Qi Meng, Huanlu Song
Topics & Concepts
OdorChemistryFlavorAromaSolid-phase microextractionDimethyl trisulfideChromatographyElectronic noseGas chromatography–mass spectrometryGuaiacolHexanalSensory analysisFood scienceOrganic chemistryMass spectrometryDimethyl disulfideSulfurBiologyCatalysisNeuroscienceFermentation and Sensory AnalysisMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques