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Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.
Food Chem. 2015 Jan 15; 167:220-8.FC

Abstract

Twenty-seven commercial soy sauces produced through three different fermentation processes (high-salt liquid-state fermentation soy sauce, HLFSS; low-salt solid-state fermentation soy sauce, LSFSS; Koikuchi soy sauce, KSS) were examined to identify the aroma compounds and the effect of fermentation process on the flavour of the soy sauce was investigated. Results showed that 129 volatiles were identified, of which 41 aroma-active components were quantified. The types of odorants occurring in the three soy sauce groups were similar, although their intensities significantly differed. Many esters and phenols were found at relatively high intensities in KSS, whereas some volatile acids only occurred in LSFSS. Furthermore, 23 aroma compounds had average OAVs>1, among which 3-methylbutanal, ethyl acetate, 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone, 2-methylbutanal and 3-(methylthio)propanal exhibited the highest average OAVs (>100). In addition, omission tests verified the important contribution of the products resulting from amino acid catabolism to the characteristic aroma of soy sauce.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Feng Y
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
Su G
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China. Electronic address: fegwsu@scut.edu.cn.
Zhao H
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
Cai Y
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
Cui C
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
Sun-Waterhouse D
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China; School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand.
Zhao M
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China. Electronic address: femmzhao@scut.edu.cn.

MeSH

Mass SpectrometryOdorantsSoy Foods

Pub Type(s)

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

Language

eng

PubMed ID

25148982

Citation

Feng, Yunzi, et al. "Characterisation of Aroma Profiles of Commercial Soy Sauce By Odour Activity Value and Omission Test." Food Chemistry, vol. 167, 2015, pp. 220-8.
Feng Y, Su G, Zhao H, et al. Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. Food Chem. 2015;167:220-8.
Feng, Y., Su, G., Zhao, H., Cai, Y., Cui, C., Sun-Waterhouse, D., & Zhao, M. (2015). Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. Food Chemistry, 167, 220-8. https://doi.org/10.1016/j.foodchem.2014.06.057
Feng Y, et al. Characterisation of Aroma Profiles of Commercial Soy Sauce By Odour Activity Value and Omission Test. Food Chem. 2015 Jan 15;167:220-8. PubMed PMID: 25148982.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. AU - Feng,Yunzi, AU - Su,Guowan, AU - Zhao,Haifeng, AU - Cai,Yu, AU - Cui,Chun, AU - Sun-Waterhouse,Dongxiao, AU - Zhao,Mouming, Y1 - 2014/06/16/ PY - 2014/03/16/received PY - 2014/06/02/revised PY - 2014/06/10/accepted PY - 2014/8/24/entrez PY - 2014/8/26/pubmed PY - 2015/12/15/medline KW - Aroma-active components KW - OAV KW - Omission test KW - SPME–GC–MS KW - Soy sauce SP - 220 EP - 8 JF - Food chemistry JO - Food Chem VL - 167 N2 - Twenty-seven commercial soy sauces produced through three different fermentation processes (high-salt liquid-state fermentation soy sauce, HLFSS; low-salt solid-state fermentation soy sauce, LSFSS; Koikuchi soy sauce, KSS) were examined to identify the aroma compounds and the effect of fermentation process on the flavour of the soy sauce was investigated. Results showed that 129 volatiles were identified, of which 41 aroma-active components were quantified. The types of odorants occurring in the three soy sauce groups were similar, although their intensities significantly differed. Many esters and phenols were found at relatively high intensities in KSS, whereas some volatile acids only occurred in LSFSS. Furthermore, 23 aroma compounds had average OAVs>1, among which 3-methylbutanal, ethyl acetate, 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone, 2-methylbutanal and 3-(methylthio)propanal exhibited the highest average OAVs (>100). In addition, omission tests verified the important contribution of the products resulting from amino acid catabolism to the characteristic aroma of soy sauce. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25148982/Characterisation_of_aroma_profiles_of_commercial_soy_sauce_by_odour_activity_value_and_omission_test_ DB - PRIME DP - Unbound Medicine ER -