Investigation on the dynamic change of key odor compounds, free amino acids and chroma during soy sauce fermentation.

Food Chem X · 2026 · PMC13147766 · PMID 42100304

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a decreasing trendno p-value reported

10 and 27 revealed a decreasing trend, with 10 demonstrating the most significant decrease.

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an increasing trendno p-value reported

The contents of the three sulfur-containing compounds exhibited an increasing trend and were key components of the “cooked potato” and “onion” aroma.

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