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. 2020 Sep 3;68(42):11612–11630. doi: 10.1021/acs.jafc.0c04274

Figure 2.

Figure 2

GC-MS volatile profiles of two soy sauce samples extracted by SBSE: traditionally fermented (A) and acid-hydrolyzed soy sauce (B). The untargeted volatile profiles shows quantitative and qualitative differences (unpublished data from the authors). The column used was a Zebron ZB-5MSplus with dimensions 30 m × 0.25 mm × 1.00 μm (Phenomenex).