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Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce

Guozhong Zhao1, Li-Li Ding2, Hadiatullah Hadiatullah1

  • 1State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China; Demonstration Center of Food Quality and Safety Testing Technology, Tianjin University of Science and Technology, 300457 Tianjin, China.

Food Chemistry
|December 25, 2019
PubMed

Keywords:
2-Acetyl-1-pyrroline (PubChem CID: 522834)2-Methoxy-phenol (PubChem CID: 460)2-Phenylethanol (PubChem CID: 6054)5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone (PubChem CID: 93111)Aroma compoundsEthyl phenylacetate (PubChem CID: 7590)FlavorFragrant compoundsMethanol (PubChem CID: 887)Phenylacetaldehyde (PubChem CID: 998)Phenylethyl acetate (PubChem CID: 7654)Sodium chloride (PubChem CID: 5234)Sodium sulfate (PubChem CID: 24436)Soy sauce

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