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Soy sauce, being a conventional condiment known for its rich flavor, has the ability to enhance the flavor of food and satisfy people's pursuits for a more enjoyable culinary experience. Consequently, it is extensively utilized in Asian cuisine. A comprehensive strategy was employed in this study, which involved multivariate statistical analysis, sensory analysis and chemical analysis of soy sauce from three production processes. Sensory analysis revealed that three types of sauce were significantly different in floral, fruity and nutty/baked aromas. Through GC × GC-TOF–MS analysis, a total of 358 potential aroma compounds were identified, among which 35 compounds were identified as markers for distinguishing the three types of soy sauce. Pyrazines were abundant in Chinese traditional-type soy sauce, while esters were predominant in Japanese soy sauce. The potential relationship between aroma compounds and aroma characteristics of soy sauce produced through three different processes was investigated. This study provides theoretical insights aimed at enhancing the quality of brewed soy sauce. [ABSTRACT FROM AUTHOR]

A denoising method for power quality (PQ) disturbance signal based on optimized decomposition of overcomplete dictionary is proposed. First, based on the idea of sparse decomposition, an overcomplete synthesis dictionary matching the time‐frequency characteristics of PQ disturbance signal is constructed. Then, the matching pursuit (MP) algorithm is used to search the disturbance parameters in Gabor dictionary, and the improved particle swarm optimization (PSO) algorithm is combined with the improved Nelder–Mead simplex extremum algorithm to improve the search speed and accuracy. Finally, the obtained disturbance parameters and the overcomplete synthesis dictionary are used to extract the disturbance characteristic waveform, and then the noise is separated. This method is used to reduce the noisy PQ signals and compared with the results of wavelet and other noise reduction methods, the results show that the method can effectively denoise PQ signal, and better retain the original characteristics of PQ disturbances. © 2021 Institute of Electrical Engineers of Japan. Published by Wiley Periodicals LLC. [ABSTRACT FROM AUTHOR]