Studies on the key aroma compounds in raw (unheated) and heated japanese soy sauce

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 14, 2013, Pages 3396-3402

  Kaneko, Shu ^a   Kumazawa, Kenji ^a   Nishimura, Osamu ^a  

^a Flavor System and Technology Laboratory   (Japan)

Author keywords

aroma extract dilution analysis; heating process; phenolic compounds; raw soy sauce; standard addition method

Indexed keywords

AROMA EXTRACT DILUTION ANALYSIS; HEATING PROCESS; PHENOLIC COMPOUNDS; SOY SAUCE; STANDARD ADDITION METHOD;

CARBOXYLATION; FINITE DIFFERENCE METHOD; HEATING; ORGANIC ACIDS;

CHEMICAL ANALYSIS;

ALDEHYDE; FURAN DERIVATIVE; PHENOL DERIVATIVE;

ANALYSIS; CHEMISTRY; COMPARATIVE STUDY; CONDIMENT; FOOD HANDLING; HEAT; HUMAN; JAPAN; ODOR; SENSATION; SOYBEAN;

ALDEHYDES; CONDIMENTS; FOOD HANDLING; FURANS; HOT TEMPERATURE; HUMANS; JAPAN; ODORS; PHENOLS; SENSATION; SOY FOODS;

EID: 84876146170     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf400353h     Document Type: Article

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