Characterization of key aroma compounds in traditional Chinese soy sauce through the molecular sensory science technique
Xiaojun Wang, Mengyao Guo, Huanlu Song, Qi Meng
Topics & Concepts
AromaPhenylacetaldehydeFlavorMaltolFood scienceChemistryOrganic chemistryFermentation and Sensory AnalysisBiochemical Analysis and Sensing TechniquesTea Polyphenols and Effects