Figures & data
Table 1. Effect of heat-treatment on the physicochemical properties
Table 2. Effect of heat-treatment on organic acids
Figure 1. Effect of heat-treatment on CIELAB color space of soy sauces. (a) Plots of a* versus b*; (b), Plots of C * versus L*
Table 3. Volatile constituents identified in soy sauce samples
Figure 2. Percentages of each group of volatile compounds
Table 4. Aroma-active volatile compounds with respective odor activity values (OAVs)
Figure 3. OAV profile analysis of soy sauce samples
