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Characterization of key aroma-active compounds in four commercial oyster sauce by SGC/GC × GC–O–MS, AEDA, and OAV

Mingguang Yu,Ting Li,Huanlu Song

Journal of Food Composition and Analysis（2022）

Cited 12|Views2
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Abstract
•Cooked potato-like note is most typical odor of oyster sauce (OS).•The ingredient, soy sauce, has a greater impact on the aroma of OS.•2,5-Dimethyl-3-ethylpyrazine had the highest OAV and FD factor in OS.•A switchable GC/GC × GC-O-MS is applied for aroma-active compounds analysis.
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Key words
Oyster sauce,SGC/GC × GC-O-MS,Sensory evaluation,Key aroma-active compounds,Odor activity value,Principal component analysis
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