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1. Full Text A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce
by Kim, Ji-Sang and Kim, Ji-Sang and Lee, Young-Soon and Lee, Young-Soon
European Food Research and Technology, ISSN 1438-2377, 7/2008, Volume 227, Issue 3, pp. 933 - 944
Biotechnology | Chemistry | Analytical Chemistry | Food Science | 3-Deoxyglucosone | Forestry | Soy sauce | Maillard reaction | Agriculture | Mixed soy sauce | Fermentation | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Fundamental and applied biological sciences. Psychology | Food industries | Biological and medical sciences | Seafood | Amino acids | Muscle proteins | Analysis | Adenosine triphosphate | Studies | Chemical products | Food science
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2. Full Text Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation
by Wang, Xiaojun and Guo, Mengyao and Song, Huanlu and Meng, Qi and Guan, Xiaosheng
Food chemistry, ISSN 0308-8146, 04/2021, Volume 342, pp. 128224 - 128224
Odor-active compounds | Switchable GC/GC × GC–olfactometry–mass spectrometry (SGC/GC2-O-MS) | Aroma extract dilution analysis (AEDA) | Sensory evaluation | Soy sauce | Olfactometry | Taste | Gas Chromatography-Mass Spectrometry | Sodium Chloride, Dietary - analysis | Soy Foods - analysis | Odorants - analysis | Index Medicus
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3. Full Text Soy sauce fermentation: Microorganisms, aroma formation, and process modification
by Devanthi, Putu Virgina Partha and Gkatzionis, Konstantinos
Food research international, ISSN 0963-9969, 06/2019, Volume 120, pp. 364 - 374
Antagonism | Soy sauce | Low-salt soy sauce | Mixed cultures | Moromi | Flavor | Cell encapsulation | Cell immobilization | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Enzymes | Microorganisms | Raw materials | Fermentation | Genetically modified organisms | Index Medicus
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4. Full Text Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce
by Li, Huipin and Lin, Lianzhu and Feng, Yunzi and Zhao, Mouming and Li, Xiuting and Zhu, Qiyuan and Xiao, Zuobing
Food chemistry, ISSN 0308-8146, 02/2018, Volume 240, pp. 885 - 892
Antioxidants | Furanones | Soy sauce | Macroporous resins | Pyranones | Phenolic acids | Isoflavones | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Phenols | Catechols | Soy Foods | Guaiacol - analogs & derivatives | Catechin | Adsorption | Analysis | Index Medicus
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5. Full Text Chemical and Sensory Characteristics of Soy Sauce: A Review
by Diez-Simon, Carmen and Eichelsheim, Charlotte and Mumm, Roland and Hall, Robert D
Journal of agricultural and food chemistry, ISSN 0021-8561, 10/2020, Volume 68, Issue 42, pp. 11612 - 11630
soy sauce, taste, aroma, liquid chromatography−mass spectrometry (LC-MS), gas chromatography−mass spectrometry (GC-MS), fermented, Maillard reactions | Maillard reactions | fermented | gas chromatography-mass spectrometry (GC-MS) | liquid chromatography-mass spectrometry (LC-MS) | taste | soy sauce | aroma | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Food Science & Technology | Agriculture, Multidisciplinary | Agriculture | Science & Technology | Flavoring Agents - chemistry | Taste | Gas Chromatography-Mass Spectrometry | Soy Foods - analysis | Humans | Odorants - analysis | Index Medicus | liquid chromatography−mass spectrometry (LC-MS) | Review | gas chromatography−mass spectrometry (GC-MS)
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6. Full Text Effects of koji‐making with mixed strains on physicochemical and sensory properties of Chinese‐type soy sauce
by Chen, Zhi‐Yao and Feng, Yun‐Zi and Cui, Chun and Zhao, Hai‐Feng and Zhao, Mou‐Ming
Journal of the science of food and agriculture, ISSN 0022-5142, 08/2015, Volume 95, Issue 10, pp. 2145 - 2154
Monascus purpureus | sensory attributes | flavor volatile | Chinese‐type soy sauce | free amino acid | Aspergillus oryzae | Free amino acid | Chinese-type soy sauce | Flavor volatile | Sensory attributes | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Food Science & Technology | Agriculture, Multidisciplinary | Agriculture | Science & Technology | China | Aspergillus oryzae - physiology | Food Handling - methods | Taste | Fermentation | Monascus - physiology | Soy Foods - analysis | Sulfur compounds | Amino acids | Analysis | Oxygen | Food science | Aldehydes | Proteases | Index Medicus | Koji | Soy sauce | Color | Esters | Glucoamylase | Volatile compounds | Flavours
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7. Full Text Soy sauce desalting by electrodialysis
by Fidaleo, Marcello and Moresi, Mauro and Cammaroto, Antonio and Ladrange, Nicolas and Nardi, Roberto
Journal of food engineering, ISSN 0260-8774, 05/2012, Volume 110, Issue 2, pp. 175 - 181
Soy sauce desalting | Sensory properties | Desalination degree | Electrodialysis | Food Science & Technology | Engineering | Engineering, Chemical | Life Sciences & Biomedicine | Technology | Science & Technology | Fundamental and applied biological sciences. Psychology | Food industries | Biological and medical sciences | General aspects | Food engineering | Aquatic resources | Saline water conversion | Electrical conductivity | Desalination | Soy sauce | Risk | Cations | Taste | Foods | Freezing
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8. Full Text Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products
by Giri, Anupam and Osako, Kazufumi and Okamoto, Akira and Ohshima, Toshiaki
Food research international, ISSN 0963-9969, 2010, Volume 43, Issue 4, pp. 1027 - 1040
Olfactometry | Fish sauce | Soy sauce | Aroma active compounds | Fish miso | Organoleptic | Soy miso | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Fundamental and applied biological sciences. Psychology | Food industries | Biological and medical sciences | Pastes | Odors | Sauces | Perception | Fish | Aroma | Aldehydes
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9. Full Text Least squares fitting-polynomials for determining inflection points in adsorption isotherms of spray-dried açaí juice (Euterpe oleracea Mart.) and soy sauce powders
by García-Tejeda, Yunia Verónica and Barrera-Figueroa, Víctor
Powder technology, ISSN 0032-5910, 01/2019, Volume 342, pp. 829 - 839
Least Squares Fitting-polynomial adsorption isotherms glass transition temperature critical water activity | 05.70.Np 64.70.Pf | Engineering | Engineering, Chemical | Technology | Science & Technology | Powders | Adsorption | Analysis | Fruit juices | Particle size | Soybeans | Approximation | Sauces | Soy sauce | Inflection points | Stability analysis | Water activity | Moisture content | Isotherms | Mathematical analysis | Water content | Least squares | Polynomials | Mathematical models | Plasma spraying
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10. Full Text Determination of Key Volatile Compounds Related to Long‐Term Fermentation of Soy Sauce
by Lee, Sang Mi and Kim, Sa‐Bin and Kim, Young‐Suk
Journal of food science, ISSN 0022-1147, 10/2019, Volume 84, Issue 10, pp. 2758 - 2776
volatile compounds | soy sauce | solid phase microextraction | long‐term fermentation | stir bar sorptive extraction | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Alcohols - chemistry | Lactones - isolation & purification | Solid Phase Microextraction | Fermentation | Soy Foods - analysis | Soybeans - chemistry | Ketones - chemistry | Alcohols - isolation & purification | Aldehydes - isolation & purification | Volatile Organic Compounds - isolation & purification | Volatile Organic Compounds - chemistry | Ketones - isolation & purification | Aldehydes - chemistry | Lactones - chemistry | Soybeans | Sauces | Pyrroles | Hydrocarbons | Esters | Alcohol | Aldehydes | Alcohols | Lactones | Solid phase methods | Ethyl valerate | Discriminant analysis | Benzoates | Ketones | Soy sauce | Principal components analysis | Propanol | Derivatives | Pyrazines | Benzene | Phenols | Volatile compounds | Nonalactone | Acetic acid | Index Medicus
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