Peer-Reviewed Research Database

Soybean Sauce — 297 papers

Papers mentioning soybean sauce or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the soybean sauce research comes from

paper count of indexed corpus · via OpenAlex

Beijing Technology and Business University

Jiangnan University

Shanghai Institute of Technology

State Key Laboratory of Food Science and Technology

Chinese Academy of Agricultural Sciences

Centre National de la Recherche Scientifique

Dienstleistungszentrum Ländlicher Raum

Sichuan University

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2020 Food research international (Ottawa, Ont.) threshold study

Characterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values.

Tibetan Qingke Jiu is the most important alcoholic beverage in the daily life of Tibetan people due to its unique flavor and rich nutrients. In this study, the aromatic characteris... Read full abstract on PubMed →

PMID: 33233054 DOI: 10.1016/j.foodres.2020.109349

2014 Journal of agricultural and food chemistry gc ms

Distribution and organoleptic impact of ethyl 2-methylbutanoate enantiomers in wine.

The enantiomers of ethyl 2-methylbutanoate were assayed in several wines using chiral gas chromatography (β-cyclodextrin). Analyses of 37 commercial red wines from various vintages... Read full abstract on PubMed →

PMID: 24844693 DOI: 10.1021/jf500670z

2024 Food research international (Ottawa, Ont.) aroma analysis

Evaluation of the effects of compound curing agents on the lipid profiles and volatile flavors in Nuodeng ham based on lipidomics and GC-IMS analysis.

Eighteen raw legs were evenly divided into two groups and salted with 100% NaCl and compound curing agent (60% NaCl + 40% KCl + 90 mg/kg NaNO2) to investigate the effect of compoun... Read full abstract on PubMed →

PMID: 38163715 DOI: 10.1016/j.foodres.2023.113810

2024 Food chemistry: X gc ms

Comparison of microbial diversity and metabolites on household and commercial doenjang.

In this study, the microbial diversity, free amino acid (FAA), and biological activities of household doenjang (HDJ) from four different regions and commercial doenjang (CDJ) four... Read full abstract on PubMed →

PMID: 38268844 DOI: 10.1016/j.fochx.2023.101101 Full text on PMC

2022 Journal of food science aeda

Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide.

Volatile flavor compounds in 112 black teas from seven countries were analyzed by untargeted metabolomics using headspace solid-phase microextraction and gas chromatography-mass sp... Read full abstract on PubMed →

PMID: 35838150 DOI: 10.1111/1750-3841.16248

2024 Nanomaterials (Basel, Switzerland) unrelated

WO3 Nanoplates Decorated with Au and SnO2 Nanoparticles for Real-Time Detection of Foodborne Pathogens.

Nowadays, metal oxide semiconductor gas sensors have diverse applications ranging from human health to smart agriculture with the development of Internet of Things (IoT) technologi... Read full abstract on PubMed →

PMID: 38668213 DOI: 10.3390/nano14080719 Full text on PMC

2022 Molecules (Basel, Switzerland) aroma analysis

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers.

Lactose-free products are crucial in the diet of lactose-intolerant elderly consumers, one of them being kefir due to its unique chemical composition and diversity of valuable micr... Read full abstract on PubMed →

PMID: 36080153 DOI: 10.3390/molecules27175386 Full text on PMC

2022 Annals of work exposures and health gc ms

Measurement of Diacetyl and Related Compounds in Coffee Roasteries and Breweries.

α-Diketones such as diacetyl (2,3-butanedione) and 2,3-pentanedione are generated during the roasting and fermentation of foods and are also used as flavoring compounds. Exposure t... Read full abstract on PubMed →

PMID: 35051991 DOI: 10.1093/annweh/wxab101 Full text on PMC

2024 Food research international (Ottawa, Ont.) aroma analysis

Metagenomic insights into quorum sensing-associated microbial profiling and its correlations with flavor compounds of Maotai-flavor liquor: A case study of stacking fermented grains.

Stacking fermentation is typical process of Maotai-flavor Baijiu and microbial composition determine content of flavors. To date, the knowledge on the driving force of microbial co... Read full abstract on PubMed →

PMID: 39643336 DOI: 10.1016/j.foodres.2024.115324

2023 Food chemistry other

Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation.

Lactic acid bacteria (LAB) have exhibited strain/species specificity for different food matrices. We investigated the impact of LAB fermentation on the flavor, chemical profile, an... Read full abstract on PubMed →

PMID: 36528989 DOI: 10.1016/j.foodchem.2022.135155

2022 Foods (Basel, Switzerland) other

Dynamics of Microbial Communities, Flavor, and Physicochemical Properties during Ziziphus jujube Vinegar Fermentation: Correlation between Microorganisms and Metabolites.

Jujube pulp separated from Ziziphus jujube is often discarded after processing, resulting in a serious waste of resources and environmental pollution. Herein, Ziziphus jujube pulp... Read full abstract on PubMed →

PMID: 36359947 DOI: 10.3390/foods11213334 Full text on PMC

2022 Journal of food science aeda

Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus).

Temperature is one of the most important factors for drying edible mushrooms. To evaluate the effects of different hot-air drying (HAD) temperatures on the umami taste and aroma pr... Read full abstract on PubMed →

PMID: 35340024 DOI: 10.1111/1750-3841.16127

2016 Applied and environmental microbiology gc ms

Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production.

Microbial starter cultures have extensively been used to enhance the consistency and efficiency of industrial fermentations. Despite the advantages of such controlled fermentations... Read full abstract on PubMed →

PMID: 26590272 DOI: 10.1128/AEM.02556-15 Full text on PMC

2007 Journal of agricultural and food chemistry gc ms

Sweet-like off-flavor in Aglianico del Vulture wine: ethyl phenylacetate as the mainly involved compound.

Interest in high-quality and peculiar products is a recent trend in the enological field; for this reason, production of wines from autochthonous vine varieties is requested by con... Read full abstract on PubMed →

PMID: 17530858 DOI: 10.1021/jf0637067

2023 Food research international (Ottawa, Ont.) aroma analysis

The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds.

This study aimed to evaluate the contribution and mechanisms of Lactobacillus plantarum and Zygosaccharomyces mellis inoculation to the enhancement of protein-derived volatile flav... Read full abstract on PubMed →

PMID: 37981358 DOI: 10.1016/j.foodres.2023.113629

2021 Journal of food science aeda

Determination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu.

Nineteen compounds, including ten esters, six acids, and three alcohols, were characterized and considered as significant tastants and aromas in Baijiu (Chinese Liquor). The flavor... Read full abstract on PubMed →

PMID: 33884627 DOI: 10.1111/1750-3841.15718

2026 Aerospace medicine and human performance other

Spacecraft Maximum Allowable Concentrations for 1-Propanol.

INTRODUCTION: 1-Propanol is a volatile organic compound commonly used as a solvent for industrial and pharmaceutical products. It has been consistently detected at low concentratio... Read full abstract on PubMed →

PMID: 41461164 DOI: 10.3357/AMHP.6741.2026

2024 Food chemistry unrelated

AMPK and metabolic disorders: The opposite roles of dietary bioactive components and food contaminants.

AMPK is a key player in a variety of metabolic and physiological processes, which might be considered one of the most promising targets for both prevention and treatment of metabol... Read full abstract on PubMed →

PMID: 37897819 DOI: 10.1016/j.foodchem.2023.137784

2023 Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association unrelated

1,3-dichloro-2-propanol caused lipid droplets accumulation by suppressing neutral lipases via BMAL1 in hepatocytes.

Circadian rhythm regulates body physiology and metabolism to adapt to the external environment. 1,3-dichloro-2-propanol (1,3-DCP) is a food pollutant formed during food processing.... Read full abstract on PubMed →

PMID: 36805544 DOI: 10.1016/j.fct.2023.113670

2022 Journal of agricultural and food chemistry unrelated

1,3-Dichloro-2-propanol-Induced Renal Tubular Cell Necroptosis through the ROS/RIPK3/MLKL Pathway.

1,3-Dichloro-2-propanol (1,3-DCP), as a food pollutant, exists in a variety of foods. Studies have shown that it has nephrotoxicity. In the study, we found that 1,3-DCP caused rena... Read full abstract on PubMed →

PMID: 36000575 DOI: 10.1021/acs.jafc.2c02619

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.