Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science

Keyphrases

• Ethyl 100%
• Key Aroma Compounds 100%
• Soy Sauce 100%
• Molecular Sensory Science 100%
• Methyl 80%
• 3(2H)-furanones 60%
• 4-hydroxy-2 60%
• Flavor Dilution Factor 60%
• Odor Activity Value 60%
• Sotolone 60%
• Methional 40%
• Ethanol 20%
• Dimethyl 20%
• Tautomers 20%
• Heat Treatment 20%
• 2-phenylethanol 20%
• Fruity 20%
• Aroma Extract Dilution Analysis 20%
• 2-acetyl-1-pyrroline 20%
• Odor Identification 20%
• Odor-active Compounds 20%
• Caramel 20%
• 4-hydroxy-2,5-dimethyl-3(2H)-furanone 20%
• 2(5H)-furanone 20%
• Stable Isotope Dilution Assay 20%
• Cooked Potato 20%
• 2-Methylbutanal 20%
• 3-methylbutanal 20%
• Propanol 20%
• Alcoholic 20%
• Concentration Limit 20%

Food Science

• Soy Sauce 100%
• Key Aroma Compounds 100%
• Aroma Compound 60%
• Odor Activity Value 60%
• Flavor Dilution Factor 60%
• 2-Methylbutanal 20%
• Stable Isotope Dilution Assay 20%
• Caramel 20%
• Odor-active Compounds 20%