Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.
J Agric Food Chem. 2007 Jul 25; 55(15):6262-9.JA

Abstract

Application of aroma extract dilution analysis (AEDA) to the volatiles isolated from a commercial Japanese soy sauce revealed 30 odor-active compounds in the flavor dilution (FD) factor range of 8-4096, among which 2-phenylethanol showed the highest FD factor of 4096, followed by 3-(methylsulfanyl)propanal (methional), the tautomers 4-hydroxy-5-ethyl-2-methyl- and 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone (4-HEMF), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (4-HDF), and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolone), all showing FD factors of 1024. Thirteen odorants were quantified by stable isotope dilution assays, and their odor activity values (OAVs) were calculated as ratio of their concentrations and odor thresholds in water. Among them, 3-methylbutanal (malty), sotolone (seasoning-like), 4-HEMF (caramel-like), 2-methylbutanal (malty), methional (cooked potato), ethanol (alcoholic), and ethyl 2-methylpropanoate (fruity) showed the highest OAVs (>200). An aqueous model aroma mixture containing 13 odorants, which had been identified with the highest OAVs, in concentrations that occur in the soy sauce showed a good similarity with the overall aroma of the soy sauce itself. Heat treatment of the soy sauce resulted in a clear change of the overall aroma. Quantitation of selected odorants revealed a significant decrease in sotolone and, in particular, increases in 2-acetyl-1-pyrroline, 4-HDMF, and 4-HEMF induced by heating.

Authors+Show Affiliations

Steinhaus P

Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany. Peter.Schieberle@ch.tum.de

Schieberle P

No affiliation info available

MeSH

FuransHot TemperatureOdorantsPyrrolesSoy FoodsVolatilization

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17602655

Citation

Steinhaus, Petra, and Peter Schieberle. "Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science." Journal of Agricultural and Food Chemistry, vol. 55, no. 15, 2007, pp. 6262-9.

Steinhaus P, Schieberle P. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science. J Agric Food Chem. 2007;55(15):6262-9.

Steinhaus, P., & Schieberle, P. (2007). Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science. Journal of Agricultural and Food Chemistry, 55(15), 6262-9.

Steinhaus P, Schieberle P. Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science. J Agric Food Chem. 2007 Jul 25;55(15):6262-9. PubMed PMID: 17602655.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science. AU - Steinhaus,Petra, AU - Schieberle,Peter, Y1 - 2007/06/30/ PY - 2007/7/3/pubmed PY - 2007/10/10/medline PY - 2007/7/3/entrez SP - 6262 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 15 N2 - Application of aroma extract dilution analysis (AEDA) to the volatiles isolated from a commercial Japanese soy sauce revealed 30 odor-active compounds in the flavor dilution (FD) factor range of 8-4096, among which 2-phenylethanol showed the highest FD factor of 4096, followed by 3-(methylsulfanyl)propanal (methional), the tautomers 4-hydroxy-5-ethyl-2-methyl- and 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone (4-HEMF), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (4-HDF), and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolone), all showing FD factors of 1024. Thirteen odorants were quantified by stable isotope dilution assays, and their odor activity values (OAVs) were calculated as ratio of their concentrations and odor thresholds in water. Among them, 3-methylbutanal (malty), sotolone (seasoning-like), 4-HEMF (caramel-like), 2-methylbutanal (malty), methional (cooked potato), ethanol (alcoholic), and ethyl 2-methylpropanoate (fruity) showed the highest OAVs (>200). An aqueous model aroma mixture containing 13 odorants, which had been identified with the highest OAVs, in concentrations that occur in the soy sauce showed a good similarity with the overall aroma of the soy sauce itself. Heat treatment of the soy sauce resulted in a clear change of the overall aroma. Quantitation of selected odorants revealed a significant decrease in sotolone and, in particular, increases in 2-acetyl-1-pyrroline, 4-HDMF, and 4-HEMF induced by heating. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17602655/Characterization_of_the_key_aroma_compounds_in_soy_sauce_using_approaches_of_molecular_sensory_science_ L2 - https://doi.org/10.1021/jf0709092 DB - PRIME DP - Unbound Medicine ER -

Tags

Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.J Agric Food Chem. 2007 Jul 25; 55(15):6262-9.JA