Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment

Key odorants in various cheese types as determined by gas chromatography-olfactometry

P.M.G. Curioni, J.O. Bosset · International Dairy Journal · 2002 · 720 citations

Agriculture, Chemistry, Food Science +16

Bacterial role in flavour development

Marie‐Christine Montel, F. Masson, Régine Talòn · Meat Science · 1998 · 311 citations

Agriculture, Food Science, Microbiology +14

Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science

Petra Steinhaus, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2007 · 289 citations

Agriculture, Food Science, Food Analysis +16

Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate

Nicholas Camu, Tom De Winter, Solomon K. Addo et al. · Journal of the Science of Food and Agriculture · 2008 · 265 citations

Agriculture, Food Science, Microbiology +17

Volatile Compounds in Fermented and Acid‐hydrolyzed Soy Sauces

S.M. Lee, Byoung-Boo Seo, Young Suk Kim · Journal of Food Science · 2006 · 167 citations

Agriculture, Food Science, Fermentation Science +16