Food and Fermentation Industries >

2018 , Vol. 44 >Issue 6: 287 - 292

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.015947

Research advances on the key flavor substance of soy sauce and its functions and fermentation technology

Expand
  • (Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China)

Online published: 2018-08-02

Fold

Abstract

The demand of soy sauce is increasing in domestic and overseas, and different soy sauce fermentation processes lead to different key flavor substances and functions. The research progress of the domestic and foreign soy sauce fermentation technology, soy sauce flavor and functions were summarized. The prospects of scientific research were reviewed to provide a reference for improvement and optimization of the domestic and foreign soy sauce flavor and technology.

Key words： soy sauce; fermentation technology; flavor; soy sauce function; research technology

Cite this article

ZHU Li et al . Research advances on the key flavor substance of soy sauce and its functions and fermentation technology[J]. Food and Fermentation Industries, 2018 , 44(6) : 287 -292 . DOI: 10.13995/j.cnki.11-1802/ts.015947

Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.