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Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce.
Food Chem. 2020 May 15; 312:126054.FC

Abstract

In this work, a total of 35 important aroma compounds with odor activity values (OAVs) greater than 1 were detected by gas chromatography-mass spectrometry (GC-MS) in traditional Chinese-type soy sauce. Of these, fragrant compounds with aromatic rings (20 compounds) accounted for a large proportion, over 57%. Combining principal component analysis and GC-olfactometry-MS (GC-O-MS), 5-methyl-2-furanmethanethiol (OAV: 284-467), 3-methylbutanal (OAV: 409-938), phenylacetaldehyde (OAV: 47.4-566), 2-phenylethanol (OAV: 7.41-14.3), phenylethyl acetate (OAV: 7.00-18.1) and ethyl phenylacetate (OAV: 12.7-21.3) were confirmed as the typical fragrant compounds among all samples. Furthermore, full two-dimensional gas mass spectrometry (GC × GC-TQMS) was applied and 414 aroma compounds were identified, which included another 85 fragrant compounds with aromatic rings.

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Authors+Show Affiliations

Zhao G
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China; Demonstration Center of Food Quality and Safety Testing Technology, Tianjin University of Science and Technology, 300457 Tianjin, China.
Ding LL
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China; The Research Centre of Modern Analysis Technology, Tianjin University of Science and Technology, Tianjin, China.
Hadiatullah H
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China; Demonstration Center of Food Quality and Safety Testing Technology, Tianjin University of Science and Technology, 300457 Tianjin, China.
Li S
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China; Demonstration Center of Food Quality and Safety Testing Technology, Tianjin University of Science and Technology, 300457 Tianjin, China.
Wang X
College of Food Science and Engineering, Shanxi Agricultural University, Shanxi 030801, China.
Yao Y
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China; Demonstration Center of Food Quality and Safety Testing Technology, Tianjin University of Science and Technology, 300457 Tianjin, China. Electronic address: yaoyunping1314@163.com.
Liu J
The Research Centre of Modern Analysis Technology, Tianjin University of Science and Technology, Tianjin, China.
Jiang S
The Research Centre of Modern Analysis Technology, Tianjin University of Science and Technology, Tianjin, China.

MeSH

Gas Chromatography-Mass SpectrometryOdorantsOlfactometryPrincipal Component AnalysisSoy Foods

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31874409

Citation

Zhao, Guozhong, et al. "Characterization of the Typical Fragrant Compounds in Traditional Chinese-type Soy Sauce." Food Chemistry, vol. 312, 2020, p. 126054.
Zhao G, Ding LL, Hadiatullah H, et al. Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce. Food Chem. 2020;312:126054.
Zhao, G., Ding, L. L., Hadiatullah, H., Li, S., Wang, X., Yao, Y., Liu, J., & Jiang, S. (2020). Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce. Food Chemistry, 312, 126054. https://doi.org/10.1016/j.foodchem.2019.126054
Zhao G, et al. Characterization of the Typical Fragrant Compounds in Traditional Chinese-type Soy Sauce. Food Chem. 2020 May 15;312:126054. PubMed PMID: 31874409.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce. AU - Zhao,Guozhong, AU - Ding,Li-Li, AU - Hadiatullah,Hadiatullah, AU - Li,Shu, AU - Wang,Xiaowen, AU - Yao,Yunping, AU - Liu,Jinyu, AU - Jiang,Shengping, Y1 - 2019/12/17/ PY - 2019/10/07/received PY - 2019/12/04/revised PY - 2019/12/11/accepted PY - 2019/12/25/pubmed PY - 2020/3/27/medline PY - 2019/12/25/entrez KW - 2-Acetyl-1-pyrroline (PubChem CID: 522834) KW - 2-Methoxy-phenol (PubChem CID: 460) KW - 2-Phenylethanol (PubChem CID: 6054) KW - 5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone (PubChem CID: 93111) KW - Aroma compounds KW - Ethyl phenylacetate (PubChem CID: 7590) KW - Flavor KW - Fragrant compounds KW - Methanol (PubChem CID: 887) KW - Phenylacetaldehyde (PubChem CID: 998) KW - Phenylethyl acetate (PubChem CID: 7654) KW - Sodium chloride (PubChem CID: 5234) KW - Sodium sulfate (PubChem CID: 24436) KW - Soy sauce SP - 126054 EP - 126054 JF - Food chemistry JO - Food Chem VL - 312 N2 - In this work, a total of 35 important aroma compounds with odor activity values (OAVs) greater than 1 were detected by gas chromatography-mass spectrometry (GC-MS) in traditional Chinese-type soy sauce. Of these, fragrant compounds with aromatic rings (20 compounds) accounted for a large proportion, over 57%. Combining principal component analysis and GC-olfactometry-MS (GC-O-MS), 5-methyl-2-furanmethanethiol (OAV: 284-467), 3-methylbutanal (OAV: 409-938), phenylacetaldehyde (OAV: 47.4-566), 2-phenylethanol (OAV: 7.41-14.3), phenylethyl acetate (OAV: 7.00-18.1) and ethyl phenylacetate (OAV: 12.7-21.3) were confirmed as the typical fragrant compounds among all samples. Furthermore, full two-dimensional gas mass spectrometry (GC × GC-TQMS) was applied and 414 aroma compounds were identified, which included another 85 fragrant compounds with aromatic rings. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/31874409/Characterization_of_the_typical_fragrant_compounds_in_traditional_Chinese_type_soy_sauce_ DB - PRIME DP - Unbound Medicine ER -
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