舌尖上的化学——酱油那些事儿

doi:10.3866/PKU.DXHX202002008

Abstract

Abstract:

As an old saying goes: "firewood, rice, oil, salt, sauce, vinegar, tea", as one of the most popular seasonings in the kitchen, soy sauce brings us rich taste experience every day. In order to give readers a more comprehensive and in-depth understanding of this condiment that is closely related to our lives, this paper introduces the history of soy sauce, brewing technology and the formation principle of color and flavor from the perspective of chemistry.

Key words: Soy sauce, History, Technology, Nature, Science popularization

MSC2000:

Yufei Gong, Shiyang Li, Hongjie Song, Lichun Zhang. A Taste of Chemistry: All the Little Things about Soy Sauce[J].University Chemistry, 2020, 35(11): 160-165.

Figures/Tables 5

References 20

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A Taste of Chemistry: All the Little Things about Soy Sauce

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