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Ingredient
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Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Highlighted compounds are flavor-active · click to view molecular profile
“An ester‐like aroma was detected in fresh fermented peanut and soy sauce or meat‐like flavors were detected in dried fermented peanut.”
dried fermented peanut → detected → soy sauce or meat-like flavors
“It was revealed that specific species produced different profiles of volatile compounds, some of which were significant flavor contributors, especially volatile alcohols, aldehydes, esters, and ketones.”
volatile alcohols, aldehydes, esters, and ketones → are significant flavor contributors → in Korean soy sauce
“Changes in yeast community structure during Korean soy sauce fermentation were examined using both culture-dependent and culture-independent methods with simultaneous analysis of the changes in volatile compounds by GC-MS analysis.”
yeast community → changes during → Korean soy sauce fermentation
“Fourteen sphere-shaped and 30 rod-shaped lactic acid bacteria were isolated from soy sauce mash of two factories in Thailand.”
Lactic acid bacteria → isolated from → soy sauce mash
“Determination of ethyl carbamate in soy sauce and its possible precursor”
ethyl carbamate → is present in → soy sauce