Chemical and Sensory Characteristics of Soy Sauce: A Review

被引：0
|
作者：
Diez-Simon, Carmen [1 ,2 ]
Eichelsheim, Charlotte [1 ]
Mumm, Roland [2 ,3 ]
Hall, Robert D. [1 ,2 ,3 ]
机构：
[1] Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen,6708 PB, Netherlands
[2] Netherlands Metabolomics Centre, Einsteinweg 55, Leiden,2333 CC, Netherlands
[3] Wageningen Research (Bioscience), Wageningen University and Research, Droevendaalsesteeg 1, Wageningen,6708 PB, Netherlands
来源：
Journal of Agricultural and Food Chemistry | 2020年 / 68卷 / 42期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Journal article (JA)
引用
收藏
页码：11612 / 11630
相关论文
共 50 条
  • [1] Chemical and Sensory Characteristics of Soy Sauce: A Review
    Diez-Simon, Carmen
    Eichelsheim, Charlotte
    Mumm, Roland
    Hall, Robert D.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2020, 68 (42) : 11612 - 11630
  • [2] A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce
    Kim, Ji-Sang
    Lee, Young-Soon
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2008, 227 (03) : 933 - 944
  • [3] A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce
    Ji-Sang Kim
    Young-Soon Lee
    European Food Research and Technology, 2008, 227 : 933 - 944
  • [4] Relationship between Chemical Characteristics and Sensory Evaluation of Koikuchi Soy Sauce
    Wang, Shuo
    Zhang, Han
    Liu, Xiaofang
    Tamura, Takehiro
    Kyouno, Nobuyuki
    Chen, Jie Yu
    ANALYTICAL LETTERS, 2018, 51 (14) : 2192 - 2204
  • [5] Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration
    Apriyantono, A
    Setyaningsih, D
    Hariyadi, PW
    Nuraida, L
    QUALITY OF FRESH AND PROCESSED FOODS, 2004, 542 : 213 - 226
  • [6] Development of a sensory lexicon for a specific subcategory of soy sauce: Seasoning soy sauce
    Pujchakarn, Thamonwan
    Suwonsichon, Suntaree
    Suwonsichon, Thongchai
    JOURNAL OF SENSORY STUDIES, 2016, 31 (06) : 443 - 452
  • [7] Chemical profile and sensory evaluation of Cantonese raw soy sauce to reveal the association between taste characteristics and chemical composition
    Wen, Linfeng
    Yang, Lixin
    Kan, Qixin
    Wang, Peipei
    Li, Jun
    Liu, Guo
    He, Liping
    Fu, Jiangyan
    Huang, Qingrong
    Ho, Chi-Tang
    Cao, Yong
    FOOD BIOSCIENCE, 2024, 62
  • [8] Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce
    Jeong, SY
    Chung, SJ
    Suh, DS
    Suh, BC
    Kim, KO
    JOURNAL OF FOOD SCIENCE, 2004, 69 (08) : S319 - S325
  • [9] EFFECT OF CARRIERS ON DESCRIPTIVE SENSORY CHARACTERISTICS: A CASE STUDY WITH SOY SAUCE
    Cherdchu, Panat
    Chambers, Edgar
    JOURNAL OF SENSORY STUDIES, 2014, 29 (04) : 272 - 284
  • [10] Chemical Profiling of Different Types of Soy Sauce and the Relationship with its Sensory Attributes
    Syifaa, Alam Shah
    Jinap, Selamat
    Sanny, Maimunah
    Khatib, Alfi
    JOURNAL OF FOOD QUALITY, 2016, 39 (06) : 714 - 725
12345