New model for flavour quality evaluation of soy sauce

Czech Journal of Food Sciences

Volumn 31, Issue 3, 2013, Pages 292-305

  Feng, Jie ^a   Zhan, Xiao Bei ^a   Zheng, Zhi Yong ^a   Wang, Dong ^a   Zhang, Li Min ^a   Lin, Chi Chung ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Gas chromatography mass spectrum (GC MS); Headspace solid phase micro extraction (HS SPME); High performance liquid chromatography (HPLC); Modelling; Principal component analysis; Sensory evaluation

Indexed keywords

GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MODELS; PRINCIPAL COMPONENT ANALYSIS; SENSORY ANALYSIS;

COMPLEX INFORMATION; EVALUATION MODELING; FREE AMINO ACIDS; HS-SPME; MASS SPECTRA; OBJECTIVE EVALUATION; PRINCIPAL COMPONENT ANALYSIS METHOD; QUALITY EVALUATION;

QUALITY CONTROL;

EID: 84878491004     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/524/2011-cjfs     Document Type: Article

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