Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS

Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS

Proton-transfer reaction time-of-flight mass spectrometry (PTR-TOF-MS), combined with electronic nose (E-nose), was first used to track the change of volatile organic compounds (VOCs) in soy sauce in this study. The results showed that 163 VOCs with different mass numbers were identified. Based on t...

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Bibliographic Details
Main Authors: Qixin Kan, Longbipei Cao, Liping He, Peipei Wang, Guangdie Deng, Jun Li, Jiangyan Fu, Qingrong Huang, Chi-Tang Ho, Yunqi Li, Chunhui Xie, Yong Cao, Linfeng Wen
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Soy sauce
VOC
PTR-TOF-MS
Machine learning
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524008903
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