Profile of volatile compounds in 12 Chinese soy sauces produced by a high-salt-diluted state fermentation

Journal of the Institute of Brewing

Volumn 116, Issue 3, 2010, Pages 316-328

  Sun, Shu Yang ^a   Jiang, Wen Guang ^b   Zhao, Yu Ping ^c  

^a LUDONG UNIVERSITY   (China)

^b Technology Center   (China)

^c YANTAI UNIVERSITY   (China)

Author keywords

Headspace solid microextraction; Soy sauce; Statistical analysis; Volatile compounds

Indexed keywords

AROMATIC COMPOUNDS; CHROMATOGRAPHY; ESTERS; FERMENTATION; GAS CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY; ORGANIC POLLUTANTS; PHENOLS; STATISTICAL METHODS; VOLATILE ORGANIC COMPOUNDS;

ADSORPTION TIME; AROMA COMPOUNDS; CHEMICAL COMPOSITIONS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MICROEXTRACTION; SOY SAUCE; VOLATILE COMPOUNDS; VOLATILE FRACTIONS;

PRINCIPAL COMPONENT ANALYSIS;

EID: 79751495288     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2010.tb00437.x     Document Type: Article

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