2020•Food ChemistryRequires access

Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation

Xiaojun Wang, Mengyao Guo, Huanlu Song, Qi Meng, Xiaosheng Guan

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Key concepts: Odor, Chemistry, Aroma, Flavor, Food science, Gas chromatography–mass spectrometry, Sniffing, Dimethyl trisulfide

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Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation — Research Paper | ScholarLens