Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis
Peipei Wang, Qixin Kan, Lixin Yang, Wei Tao Huang, Linfeng Wen, Jiangyan Fu, Zhan Liu, Yaqi Lan, Qingrong Huang, Chi‐Tang Ho, Yong Cao
Topics & Concepts
ChemistryChromatographyGas chromatographyAromaMass spectrometryGas chromatography–mass spectrometryPhenylacetaldehydeIon-mobility spectrometryOlfactometryFlavorOrganic chemistryFood scienceFermentation and Sensory AnalysisFood Quality and Safety StudiesTea Polyphenols and Effects