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Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis

Xiaoxin Wang, Wenlai Fan, Yan Xu

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Key concepts: Ethyl hexanoate, Aroma, Hexanoic acid, Chemistry, Odor, Chromatography, Olfactometry, Dimethyl trisulfide

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Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis — Research Paper | ScholarLens