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Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis

Yan Yan, Shuang Chen, Yao Nie, Yan Xu

2020Food Research International112 citationsDOI

Topics & Concepts

AromaOrganolepticFood scienceChemistryFermentationSulfurOrganic chemistryFermentation and Sensory AnalysisBiochemical Analysis and Sensing TechniquesFood Quality and Safety Studies
Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis | Litcius