@article{743,
  author = {Yue Deng and Rong-mei Liu and Yuan-yuan Tian and Qun Sun},
  title = {Determination of volatile flavor compounds in soy sauce by traditional fermentation process with SPME-GC-MS.},
  abstract = {Use HS-SPME-GC-MS to detect volatile flavor compounds in II intangible cultural heritage 11- Xianshi soy sauce in Hejiang County, Luzhou City, Sichuan Province. The results show that 67 kinds of volatile flavor compounds are detected in soy sauce, which are alcohols (10), aldehydes (7), ketones(6), acids (9), esters (12), pyrazines (5), phenols (5), furans (7), sulfur-containing compounds (4) and other types (2), the content of acids is the highest, followed by alcohols, phenols, furans, aldehydes, esters, pyrazines, sulfurs and ketones.},
  year = {2017},
  journal = {China Condiment},
  volume = {42},
  number = {10},
  pages = {140-146},
  issn = {1000-9973},
  doi = {10.3969/j.issn.1000-9973.2017.10.030},
}