Accelerating aroma formation of raw soy sauce using low intensity sonication
Abstract
Sonication was applied to accelerate aroma formation and shorten fermentation time of soy sauce. Effects of sonication at 68 kHz on the aroma and aroma-producing Zygosaccharomyces rouxii and Tetragenococcus halophilus in moromis were investigated using sensory evaluation, SPME–GC–olfactometry/MS, viable cell counting and scanning electron microscopy. The sensory scores of caramel-like, fruity, alcoholic, floral, malty, smoky, sour and overall...
Paper Details
Title
Accelerating aroma formation of raw soy sauce using low intensity sonication
Published Date
Nov 1, 2020
Journal
Volume
329
Pages
127118 - 127118
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