New model for flavour quality evaluation of soy sauce

The soy sauce samples established a model for its flavour quality evaluation. Initially, 39 types of flavour compounds, organic acids and free amino acids in six different types of soy sauce were identified and determined by HS-SPME GC/MS and HPLC. The model was developed based on the principal comp...

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Bibliographic Details
Published in:Czech Journal of Food Sciences
Main Authors: Jie Feng, Xiao-Bei Zhan, Zhi-Yong Zheng, Dong Wang, Li-Min Zhang, Chi-Chung Lin
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2013-06-01
Subjects:
headspace solid phase micro-extraction (hs-spme)
gas chromatography mass spectrum (gc/ms)
high performance liquid chromatography (hplc)
principal component analysis
sensory evaluation
modelling
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201303-0014_new-model-for-flavour-quality-evaluation-of-soy-sauce.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201303-0014_new-model-for-flavour-quality-evaluation-of-soy-sauce.php

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