Analysis of aroma compounds derived from heated tsukudani seasoning liquid models containing rare sugars - Kimura, Isao; Izumori, Ken; Inazu, Tadao; Miyoshi, Miku; Tamura, Hirotoshi; Akimitsu, Kazuya (FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2024)
Keywords: Amino acids; aroma; Aroma compounds; D-tagatose; furan; Furans; Furfural; Furfuryl alcohol; Headspace; Maillard reaction; Pesticides; principal component analysis; Principal components analysis; rare sugar syrup; Sorbose; Soy sauce; Sugar; Tetrahydrofuran; tsukudani