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A method based on simultaneous distillation extraction (SDE) coupled with gas chromatography–mass spectrometry/olfactometry (GC-MS/O) was developed for the analysis of volatile profiles in soy sauce. Its optimum operating conditions were as follows: 100 mL soy sauce plus 100 mL saturated brine; 2 h extraction using 50 mL dichloromethane. Eighty-eight volatile compounds were identified. Of these, 26...
With the development of cereal grain market and convenient transportation of food all over the world, the potential for distribution of mislabeled products increases accordingly, highlighting the need of consumers pursuing for high-quality cereal grains with a clear geographical origin identity. Appropriate analytical methods to ensure a fair competition among producers and to protect consumers against...
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