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Citation: 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. doi: 10.3866/PKU.DXHX202002008 shu

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

College of Chemistry, Sichuan University, Chengdu 610064, P. R. China

Corresponding author: Lichun Zhang, zhanglichun@scu.edu.cn
Received Date: 2 February 2020

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.
- Soy sauce,
- History,
- Technology,
- Nature,
- Science popularization
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