Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash
Mean lowest temperature rather than geographical latitude significantly influenced the aroma characteristics of soy sauce mash, highlighting temperature as a critical environmental factor in traditional soy sauce fermentation. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Woo‐Suk Bang (ORCID: https://orcid.org/0000-0002-4259-1342)
- Y.-J. Lee (ORCID: https://orcid.org/0000-0001-7050-9185)
- Mina K. Kim (ORCID: https://orcid.org/0000-0002-3546-453X)
Institutions
- Yeungnam University (KR)
- Jeonbuk National University (KR)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-11-14
- DOI
- https://doi.org/10.1002/jsfa.70321
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Research Foundation
- Yeungnam University
- Ministry of Science, ICT and Future Planning