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April 19, 2026Journal of the Science of Food and Agriculture0 citations

Characterization of odor characteristics changes during soy sauce electrodialysis desalination process

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QMQi MengYYYuanhua YanYZYalan Zhai

Key Points

  • The aim is to analyze changes in odor characteristics during the electrodialysis process in soy sauce production.
  • Characterization of odor characteristics during electrodialysis
  • Focus on reduced-salt soy sauce production
  • Provides theoretical data for odor quality control
  • Suggests implications for improved reduced-salt soy sauce production

Abstract

This study provides theoretical data for the control of odor quality in the production of reduced-salt HLS by electrodialysis. © 2026 Society of Chemical Industry.

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Cite This Study

Meng et al. (2026) studied this question.

synapsesocial.com/papers/69e47376010ef96374d8f34bhttps://doi.org/10.1002/jsfa.70651
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