Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce

Xianli Gao,Tuo Feng,Mingjian Sheng,Bo Wang,Zejian Wang,Pei Shan,Yaqiong Zhang,Haile Ma

Food Chemistry（2021）

引用 33|浏览9

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摘要

•Black soybean sauce (BSS) had a distinctive odor when comparing to soy sauce (SS).•BSS had a markedly stronger fruity odor and weaker other odors when compared to SS.•The largest odor discrepancy between BSS and SS was attributed to more esters in BSS.

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关键词

Black soybean,Black soybean sauce,Soy sauce,Aroma compound,Aroma recombination

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