00968nas a2200169   4500000000100000000000100001008004100002100001300043700001700056700001900073700001200092245011300104300001200217490000700229520054800236022001400784       2017                            d1 aYue Deng1 aRong-mei Liu1 aYuan-yuan Tian1 aQun Sun00aDetermination of volatile flavor compounds in soy sauce by traditional fermentation process with SPME-GC-MS.  a140-1460 v423 aUse 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.  a1000-9973