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Key compounds contributing to the fruity aroma characterization in Japanese raw soy sauce.
Biosci Biotechnol Biochem. 2017 Oct; 81(10):1984-1989.BB

Abstract

In order to clarify the aroma characteristics of raw soy sauce (RS), the application of gas chromatography-olfactometry analysis to the aroma concentrate from a RS revealed 76 aroma peaks, of which 25 peaks showed fruit-like aromas. Furthermore, the head space aromatic compounds of RS were analyzed with 32 peaks detected. Ethyl 2-methylpropanoate, ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, and ethyl 4-methylpentanoate were detected with higher flavor dilution factor (FD factor) than other aroma compounds by aroma extract dilution analysis. Quantitative analysis suggested that these compounds were common in all RS samples tested in this study, and were present at higher concentrations than their perception thresholds. The concentrations and the FD factors of these compounds were significantly decreased during the heating of the RS. Fruitiness is one of the key aroma characteristics of RS and the ethyl esters identified in this study are the key components contributing to this distinct aroma.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Meng Q
a Faculty of Education , Iwate University , Morioka , Japan.
Imamura M
b Research and Development Division , Kikkoman Corporation , Noda , Japan.
Katayama H
b Research and Development Division , Kikkoman Corporation , Noda , Japan.
Obata A
b Research and Development Division , Kikkoman Corporation , Noda , Japan.
Sugawara E
a Faculty of Education , Iwate University , Morioka , Japan.

MeSH

EstersFood HandlingFruitHot TemperatureOdorantsSoy Foods

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28868973

Citation

Meng, Qi, et al. "Key Compounds Contributing to the Fruity Aroma Characterization in Japanese Raw Soy Sauce." Bioscience, Biotechnology, and Biochemistry, vol. 81, no. 10, 2017, pp. 1984-1989.
Meng Q, Imamura M, Katayama H, et al. Key compounds contributing to the fruity aroma characterization in Japanese raw soy sauce. Biosci Biotechnol Biochem. 2017;81(10):1984-1989.
Meng, Q., Imamura, M., Katayama, H., Obata, A., & Sugawara, E. (2017). Key compounds contributing to the fruity aroma characterization in Japanese raw soy sauce. Bioscience, Biotechnology, and Biochemistry, 81(10), 1984-1989. https://doi.org/10.1080/09168451.2017.1364620
Meng Q, et al. Key Compounds Contributing to the Fruity Aroma Characterization in Japanese Raw Soy Sauce. Biosci Biotechnol Biochem. 2017;81(10):1984-1989. PubMed PMID: 28868973.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Key compounds contributing to the fruity aroma characterization in Japanese raw soy sauce. AU - Meng,Qi, AU - Imamura,Miho, AU - Katayama,Hiroshi, AU - Obata,Akio, AU - Sugawara,Etsuko, Y1 - 2017/09/04/ PY - 2017/9/5/pubmed PY - 2017/10/19/medline PY - 2017/9/5/entrez KW - ethyl ester KW - fruit-like aroma KW - raw soy sauce SP - 1984 EP - 1989 JF - Bioscience, biotechnology, and biochemistry JO - Biosci Biotechnol Biochem VL - 81 IS - 10 N2 - In order to clarify the aroma characteristics of raw soy sauce (RS), the application of gas chromatography-olfactometry analysis to the aroma concentrate from a RS revealed 76 aroma peaks, of which 25 peaks showed fruit-like aromas. Furthermore, the head space aromatic compounds of RS were analyzed with 32 peaks detected. Ethyl 2-methylpropanoate, ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, and ethyl 4-methylpentanoate were detected with higher flavor dilution factor (FD factor) than other aroma compounds by aroma extract dilution analysis. Quantitative analysis suggested that these compounds were common in all RS samples tested in this study, and were present at higher concentrations than their perception thresholds. The concentrations and the FD factors of these compounds were significantly decreased during the heating of the RS. Fruitiness is one of the key aroma characteristics of RS and the ethyl esters identified in this study are the key components contributing to this distinct aroma. SN - 1347-6947 UR - https://www.unboundmedicine.com/medline/citation/28868973/Key_compounds_contributing_to_the_fruity_aroma_characterization_in_Japanese_raw_soy_sauce_ DB - PRIME DP - Unbound Medicine ER -