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Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation

Xiaojun Wang, Mengyao Guo, Huanlu Song, Qi Meng, Xiaosheng Guan

2020Food Chemistry88 citationsDOI

Topics & Concepts

OdorChemistryAromaFlavorFood scienceGas chromatography–mass spectrometrySniffingDimethyl trisulfideChromatographyMass spectrometryOrganic chemistryDimethyl disulfideSulfurBiologyNeuroscienceFermentation and Sensory AnalysisMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques
Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation | Litcius