Quantitative Analysis of the Key Aroma Compounds in theRaw and the Heated Soy Sauces by Standard Addition Method. An aliquot (5 mL) of the soy sauce with added 2-octanol (4150 μg/L) and the standard solution (0, 100, or 200 μL) containing the chemicals listed in Table 1 was concentrated to about 100 μL using he same concentration method described above. The respective aroma concentrates were analyzed by gc-MS in the synchronous selected ion monitoring and full scan (SIM/scan) mode. On the basis of the relationship between the ratio of the total area count of each key aroma compound to that of 2-octanol and the added concentration of each compound, the quantitative analysis of the key aroma compounds was performed by calculation from the approximated curve using the linear least-squares method. The respective quantitative values of the key aroma compounds were determined by averaging the triplicate experiments。 文献里是这样描述加标法的，但是后面计算的部分我总也倒腾不过来，在这里请教各位啦！
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