Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study

•Thirty taste-associated odorants were identified from soy sauce by GC/O-AT.•Four saltiness-enhancing and six umami-enhancing odorants were detected.•3-(Methylthio)propanal was the most effective odorant in enhancing salty and umami.•The umami-associated odorant 1-octen-3-ol could enhance saltiness...

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Veröffentlicht in:	Food chemistry 2021-01, Vol.335, p.127664-127664, Article 127664
Hauptverfasser:	Zhou, Ting, Feng, Yunzi, Thomas-Danguin, Thierry, Zhao, Mouming
Format:	Artikel
Sprache:	eng
Schlagworte:	3-(Methylthio)propanal Analytical chemistry Chemical Sciences Food engineering Gas chromatography/olfactometry-associated taste Life Sciences Odor-induced taste Salty taste enhancement Soy sauce
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