Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis
Peipei Wang, Qixin Kan, Lixin Yang, Wei Tao Huang, Linfeng Wen, Jiangyan Fu +5 more
Food Chemistry
Concepts
ChemistryChromatographyGas chromatographyAromaMass spectrometryGas chromatography–mass spectrometryPhenylacetaldehydeIon-mobility spectrometry