Soy sauce

“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

“Distilled spirits contained 50-330 ng EC/g (ppb), fortified wine 40-160 ppb, table wine 10-50 ppb, and soy sauce 15-70 ppb.”

ethyl carbamate (EC) → is present in → alcoholic beverages and soy sauce

“5(or 2)-ethyl-4-hydroxy-2(or 5)-methyl-3(2H)-furanone (4-HEMF) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (4-HDMF), which were thought to be the key odorants in KS, were detected in KS, US, TS, and SSS, but the FD factors widely varied among them.”

5(or 2)-ethyl-4-hydroxy-2(or 5)-methyl-3(2H)-furanone (4-HEMF) → detected → soy sauce aroma concentrates