246 related articles for article (PubMed ID: 27691841)
1. Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce.
Meng Q; Kitagawa R; Imamura M; Katayama H; Obata A; Sugawara E
Biosci Biotechnol Biochem; 2017 Jan; 81(1):168-172. PubMed ID: 27691841
[TBL] [Abstract][Full Text] [Related]
2. Contribution of the retronasal odor of soy sauce to salt reduction.
Manabe M; Sakaue R; Obata A
J Food Sci; 2020 Aug; 85(8):2523-2529. PubMed ID: 32654181
[TBL] [Abstract][Full Text] [Related]
3. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.
Steinhaus P; Schieberle P
J Agric Food Chem; 2007 Jul; 55(15):6262-9. PubMed ID: 17602655
[TBL] [Abstract][Full Text] [Related]
4. Studies on the key aroma compounds in raw (unheated) and heated Japanese soy sauce.
Kaneko S; Kumazawa K; Nishimura O
J Agric Food Chem; 2013 Apr; 61(14):3396-402. PubMed ID: 23521524
[TBL] [Abstract][Full Text] [Related]
5. Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis.
Yan Y; Chen S; Nie Y; Xu Y
Food Res Int; 2020 May; 131():109043. PubMed ID: 32247503
[TBL] [Abstract][Full Text] [Related]
6. Formation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce.
Meng Q; Hatakeyama M; Sugawara E
Biosci Biotechnol Biochem; 2014; 78(1):109-14. PubMed ID: 25036492
[TBL] [Abstract][Full Text] [Related]
7. Characterization of odor-active compounds in high-salt liquid-state soy sauce after cooking.
Wang X; Meng Q; Song H
Food Chem; 2022 Mar; 373(Pt B):131460. PubMed ID: 34749088
[TBL] [Abstract][Full Text] [Related]
8. Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.
Feng Y; Su G; Zhao H; Cai Y; Cui C; Sun-Waterhouse D; Zhao M
Food Chem; 2015 Jan; 167():220-8. PubMed ID: 25148982
[TBL] [Abstract][Full Text] [Related]
9. A novel method for quantification of 2-methyl-3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties.
Tominaga T; Dubourdieu D
J Agric Food Chem; 2006 Jan; 54(1):29-33. PubMed ID: 16390173
[TBL] [Abstract][Full Text] [Related]
10. Accelerating aroma formation of raw soy sauce using low intensity sonication.
Gao X; Liu E; Zhang J; Yang L; Huang Q; Chen S; Ma H; Ho CT; Liao L
Food Chem; 2020 Nov; 329():127118. PubMed ID: 32512391
[TBL] [Abstract][Full Text] [Related]
11. Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste).
Inoue Y; Kato S; Saikusa M; Suzuki C; Otsubo Y; Tanaka Y; Watanabe H; Hayase F
Food Chem; 2016 Dec; 213():521-528. PubMed ID: 27451212
[TBL] [Abstract][Full Text] [Related]
12. Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.
Feng Y; Cai Y; Su G; Zhao H; Wang C; Zhao M
Food Chem; 2014 Feb; 145():126-34. PubMed ID: 24128458
[TBL] [Abstract][Full Text] [Related]
13. Key compounds contributing to the fruity aroma characterization in Japanese raw soy sauce.
Meng Q; Imamura M; Katayama H; Obata A; Sugawara E
Biosci Biotechnol Biochem; 2017 Oct; 81(10):1984-1989. PubMed ID: 28868973
[TBL] [Abstract][Full Text] [Related]
14. Quantification and odor contribution of 2-furanmethanethiol in different types of fermented soybean paste miso.
Ohata M; Tominaga T; Dubourdieu D; Kubota K; Sugawara E
J Agric Food Chem; 2009 Mar; 57(6):2481-5. PubMed ID: 19231859
[TBL] [Abstract][Full Text] [Related]
15. Soy sauce classification by geographic region and fermentation based on artificial neural network and genetic algorithm.
Xu L; Li Y; Xu N; Hu Y; Wang C; He J; Cao Y; Chen S; Li D
J Agric Food Chem; 2014 Dec; 62(51):12294-8. PubMed ID: 25437796
[TBL] [Abstract][Full Text] [Related]
16. Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma-active and umami-taste compounds during soy sauce fermentation.
Zhang L; Zhang L; Xu Y
J Sci Food Agric; 2020 Apr; 100(6):2782-2790. PubMed ID: 32020610
[TBL] [Abstract][Full Text] [Related]
17. Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics.
Liu H; Chen X; Lu J; Wu D
J Sci Food Agric; 2024 Jan; 104(1):340-351. PubMed ID: 37574531
[TBL] [Abstract][Full Text] [Related]
18. Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor.
Wang J; Zhao M; Xie N; Huang M; Feng Y
Int J Food Microbiol; 2022 Jun; 370():109652. PubMed ID: 35390573
[TBL] [Abstract][Full Text] [Related]
19. Preparation of reminiscent aroma mixture of Japanese soy sauce.
Bonkohara K; Fuji M; Nakao A; Igura N; Shimoda M
Biosci Biotechnol Biochem; 2016; 80(3):533-9. PubMed ID: 26494283
[TBL] [Abstract][Full Text] [Related]
20. Stir bar sorptive extraction of aroma compounds in soy sauce: Revealing the chemical diversity.
Diez-Simon C; Eichelsheim C; Jacobs DM; Mumm R; Hall RD
Food Res Int; 2021 Jun; 144():110348. PubMed ID: 34053541
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
