Chemical profiling of different types of soy sauce and the relationship with its sensory attributes

• Main Authors: Syifa, Alam Shah, Jinap, Selamat, Sanny, Maimunah, Khatib, Alfi
• Format: Article
• Language: English; English
• Published: Wiley-Blackwell 2016
• Subjects: Q Science (General)
• Online Access: http://irep.iium.edu.my/54441/1/Syifa%20et%20al.%202016.pdf; http://irep.iium.edu.my/54441/7/54441-Chemical%20Profiling%20of%20Different%20Types%20of%20Soy%20Sauce%20and%20the%20Relationship%20with%20its%20Sensory%20Attributes_SCOPUS.pdf; http://irep.iium.edu.my/54441/; http://onlinelibrary.wiley.com/doi/10.1111/jfq.12240/abstract

Four types of soy sauce which are widely consumed and commercially available in Southeast Asia, namely sweet, salty, light and dark soy sauce were discriminated. A comprehensive chemical profiling such as sodium chloride, sugars, organic acids,total nitrogen and free amino acids were determined. Th...