Sauce

“mannitol (30 days) and amino acid concentrations were higher in kimchi with FS.”

mannitol (30 days) and amino acid concentrations → were higher in → kimchi with fish sauce (FS)

“Volatile compounds were slightly higher in kimchi with GRP or FS compared to kimchi.”

volatile compounds → were slightly higher in → kimchi with glutinous rice paste (GRP) or fish sauce (FS) compared to kimchi

“An ester‐like aroma was detected in fresh fermented peanut and soy sauce or meat‐like flavors were detected in dried fermented peanut.”

dried fermented peanut → detected → soy sauce or meat-like flavors

“It was revealed that specific species produced different profiles of volatile compounds, some of which were significant flavor contributors, especially volatile alcohols, aldehydes, esters, and ketones.”

volatile alcohols, aldehydes, esters, and ketones → are significant flavor contributors → in Korean soy sauce

“Changes in yeast community structure during Korean soy sauce fermentation were examined using both culture-dependent and culture-independent methods with simultaneous analysis of the changes in volatile compounds by GC-MS analysis.”

yeast community → changes during → Korean soy sauce fermentation