2013
DOI: 10.17221/524/2011-cjfs
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New model for flavour quality evaluation of soy sauce

Abstract: 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 component analysis method for assessing and ranking of flavour quality of soy sauce. Using the principal component analysis which simplifies complex information, our correlative evaluation model was established, tested … Show more

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Cited by 18 publications
(19 citation statements)
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“…Feng et al . () reported the total nitrogen content in Chinese‐type of soy sauce was 1.35–1.57 g/100 mL. For salty and sweet soy sauce the total nitrogen content was 0.32–1.14 g/100 mL and 0.14–0.25 g/100 mL, respectively, (Judoamidjojo et al .…”
Section: Resultsmentioning
confidence: 97%
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“…Feng et al . () reported the total nitrogen content in Chinese‐type of soy sauce was 1.35–1.57 g/100 mL. For salty and sweet soy sauce the total nitrogen content was 0.32–1.14 g/100 mL and 0.14–0.25 g/100 mL, respectively, (Judoamidjojo et al .…”
Section: Resultsmentioning
confidence: 97%
“…Feng et al . () reported that the concentration of free amino acid in Chinese‐type of soy sauce was 3302 mg/100 mL. Judoamidjojo et al .…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…It was the key aroma compound and major contributor of fragrance in soy sauces (Kaneko et al 2012(Kaneko et al , 2013. Like benzeneacetaldehyde, 3-(methylthio)-propanal was also found to be positively related to 'musty' and 'soy saucelike' odors and exhibited the greatest aroma intensities (Feng et al 2013a(Feng et al , b, 2015. As far as ketone is concerned, 3-hydroxy-2-butanone, 1-hydroxy-2-propanone, and maltol were identified in pure soy sauce sample and 12 soy sauce products except for aHVP sample.…”
Section: Resultsmentioning
confidence: 99%
“…to observe its characteristics. The quantitative descriptive analysis was done by using the double-blind method described (Feng et al 2013). Each sample was evaluated once.…”
Section: Analysis Of Moromi Ph and Quantification Of Main Components mentioning
confidence: 99%