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

Figure 3.

Figure 3

Proposed flavor wheel of soy sauce, constructed on the basis of taste and aroma attributes described in literature (data shown in Tables 2 and 3). For each attribute, one typical example of a sensory-relevant molecule is also presented. More examples of taste- and aroma-active molecules described in soy sauce can also be found in Tables 2 and 3, respectively.