Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2012
Session ID : 1D-a5
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Host: The Japan Society of Cookery Science

Oral Presentation
Characterization of the aroma compounds in raw soy sauce by aroma extract dilution analysis
*Qi Meng, Natuki Isikawa, Haruna Kumamaru, Miho Imamura, Yuki Yamasita, Akio Obata, Etuko Sugawara
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Keywords: raw soy sauce, aroma compounds, heat treatment
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[in Japanese]
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© 2012 The Japan Society of Cookery Science
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