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Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.
Food Chem. 2014 Feb 15; 145:126-34.FC

Abstract

Two types of Chinese soy sauce, high-salt liquid-state fermentation soy sauce (HLFSS) and low-salt solid-state fermentation soy sauce (LSFSS), were used to investigate their differences in aroma profile by headspace solid-phase microextraction (HS-SPME) and gas chromatography-olfactometry/mass spectrometry (GC-O/MS). Results from descriptive sensory analysis showed that the alcoholic, cooked potato-like and caramel-like attributes were significantly higher in HLFSS, while LSFSS exhibited significantly higher sour and burnt attributes. In addition, aroma extract dilution analysis (AEDA) revealed 37 and 33 odour-active regions for HLFSS and LSFSS, respectively. Ethanol, 3-methyl-1-butanol, phenylacetaldehyde, 4-ethyl-2-methoxyphenol, 2-methoxy-4-vinylphenol and 3-(methylthio)propanal detected in HLFSS showed the highest flavour dilution (FD) factors, while 3-methylbutanal, phenylacetaldehyde and ethyl propanoate possessed the highest FD factors in LSFSS. Therefore, the traditional Chinese soy sauce HLFSS contained more complex volatiles and exhibited a richer aromatic profile compared with LSFSS.

Authors+Show Affiliations

College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24128458

Citation

Feng, Yunzi, et al. "Evaluation of Aroma Differences Between High-salt Liquid-state Fermentation and Low-salt Solid-state Fermentation Soy Sauces From China." Food Chemistry, vol. 145, 2014, pp. 126-34.
Feng Y, Cai Y, Su G, et al. Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. Food Chem. 2014;145:126-34.
Feng, Y., Cai, Y., Su, G., Zhao, H., Wang, C., & Zhao, M. (2014). Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. Food Chemistry, 145, 126-34. https://doi.org/10.1016/j.foodchem.2013.07.072
Feng Y, et al. Evaluation of Aroma Differences Between High-salt Liquid-state Fermentation and Low-salt Solid-state Fermentation Soy Sauces From China. Food Chem. 2014 Feb 15;145:126-34. PubMed PMID: 24128458.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. AU - Feng,Yunzi, AU - Cai,Yu, AU - Su,Guowan, AU - Zhao,Haifeng, AU - Wang,Chenxia, AU - Zhao,Mouming, Y1 - 2013/07/31/ PY - 2013/04/23/received PY - 2013/07/11/revised PY - 2013/07/17/accepted PY - 2013/10/17/entrez PY - 2013/10/17/pubmed PY - 2015/6/24/medline KW - Aroma extract dilution analysis KW - Chinese soy sauces KW - Key aroma-active compounds KW - SPME–GC-O SP - 126 EP - 34 JF - Food chemistry JO - Food Chem VL - 145 N2 - Two types of Chinese soy sauce, high-salt liquid-state fermentation soy sauce (HLFSS) and low-salt solid-state fermentation soy sauce (LSFSS), were used to investigate their differences in aroma profile by headspace solid-phase microextraction (HS-SPME) and gas chromatography-olfactometry/mass spectrometry (GC-O/MS). Results from descriptive sensory analysis showed that the alcoholic, cooked potato-like and caramel-like attributes were significantly higher in HLFSS, while LSFSS exhibited significantly higher sour and burnt attributes. In addition, aroma extract dilution analysis (AEDA) revealed 37 and 33 odour-active regions for HLFSS and LSFSS, respectively. Ethanol, 3-methyl-1-butanol, phenylacetaldehyde, 4-ethyl-2-methoxyphenol, 2-methoxy-4-vinylphenol and 3-(methylthio)propanal detected in HLFSS showed the highest flavour dilution (FD) factors, while 3-methylbutanal, phenylacetaldehyde and ethyl propanoate possessed the highest FD factors in LSFSS. Therefore, the traditional Chinese soy sauce HLFSS contained more complex volatiles and exhibited a richer aromatic profile compared with LSFSS. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24128458/Evaluation_of_aroma_differences_between_high_salt_liquid_state_fermentation_and_low_salt_solid_state_fermentation_soy_sauces_from_China_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)01001-7 DB - PRIME DP - Unbound Medicine ER -