Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis - Wang, Xiaoxin; Fan, Wenlai; Xu, Yan (European food research & technology, 2014)
Keywords: 1-propanol; acetates; Agriculture; Analytical Chemistry; Biotechnology; Chemistry; Chemistry and Materials Science; Chromatography; Distilleries; Ethanol; Food; Food Science; Forestry; Fruit juices; Gas chromatography; hexanoic acid; Laboratories; Liquor; Liquor industry; Manufacturing; odor compounds; Odors; Original Paper; Scientific imaging; Sodium; Soy products; soy sauce; Studies; China; Odor activity value; Gas chromatography–mass spectrometer; Chinese liquor; Gas chromatography–olfactometry; Aroma compounds