Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis
Peipei Wang(South China Agricultural University), Yong Cao(Southwest Forestry University), Lixin Yang(Chinese Research Academy of Environmental Sciences), Zhan Liu, Wei Tao Huang(Hunan Normal University), Linfeng Wen(South China Agricultural University), Yaqi Lan(South China Agricultural University), Qixin Kan(South China Agricultural University), Jiangyan Fu, Qingrong Huang(Rutgers, The State University of New Jersey), Chi‐Tang Ho(Purdue University West Lafayette)
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