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Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce.
Food Chem. 2021 Dec 01; 364:130334.FC

Abstract

Black soybean sauce's (BSS) aroma was scarcely investigated, which seriously affected BSS's quality and consumers' preference. Thus the aroma compounds in BSS were characterized using gas chromatography-mass spectrometry/gas chromatography-olfactometry coupling with recombination and omission experiments. Sensory evaluation showed the fruity odor was increased by 63% and the malty, alcoholic, floral, smoky, caramel-like and sour odors were decreased by 24-35% when compared to the control soy sauce (SS, p < 0.05). Totally, 126 volatile compounds, 44 aroma-active compounds and 22 vital aroma-active compounds were identified in BSS. Compared to SS, BSS exhibited a distinctive aroma characteristics which was caused by significantly higher odor activity values (OAVs) of 3-methylbutyl acetate (357%), ethyl propanoate (144%), ethyl 3-methylbutanoate (70%), ethyl 2-methylbutanoate (102%) and lower OAVs of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (52%), 4-hydroxy-2-ethyl-5-methyl-3(2H)-furan-3-one (50%), ethanol (48%), 4-vinylguaiacol (41%), 3-methylthiopropanal (37%), 3-methylbutanol (33%), 4-ethylguaiacol (28%). The results would contribute to BSS's quality control and aroma improvement.

Authors+Show Affiliations

School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: gaoxianli@ujs.edu.cn.School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: 2211918008@stmail.ujs.edu.cn.Honworld Group Limited, 299 Zhongxing Avenue, 313000 Huzhou, China.School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China. Electronic address: wangzejian@ecust.edu.cn.School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: 2211918004@stmail.ujs.edu.cn.School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: zhangyaqiong1@yeah.net.School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: mhl@ujs.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34174649

Citation

Gao, Xianli, et al. "Characterization of the Aroma-active Compounds in Black Soybean Sauce, a Distinctive Soy Sauce." Food Chemistry, vol. 364, 2021, p. 130334.
Gao X, Feng T, Sheng M, et al. Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce. Food Chem. 2021;364:130334.
Gao, X., Feng, T., Sheng, M., Wang, B., Wang, Z., Shan, P., Zhang, Y., & Ma, H. (2021). Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce. Food Chemistry, 364, 130334. https://doi.org/10.1016/j.foodchem.2021.130334
Gao X, et al. Characterization of the Aroma-active Compounds in Black Soybean Sauce, a Distinctive Soy Sauce. Food Chem. 2021 Dec 1;364:130334. PubMed PMID: 34174649.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce. AU - Gao,Xianli, AU - Feng,Tuo, AU - Sheng,Mingjian, AU - Wang,Bo, AU - Wang,Zejian, AU - Shan,Pei, AU - Zhang,Yaqiong, AU - Ma,Haile, Y1 - 2021/06/09/ PY - 2021/03/02/received PY - 2021/06/05/revised PY - 2021/06/07/accepted PY - 2021/6/27/pubmed PY - 2021/9/25/medline PY - 2021/6/26/entrez KW - (E)-β-Damascenone (PubChem CID 5366074) KW - 1-Octen-3-ol (PubChem CID 18827) KW - 2,6-Dimethylpyrazine (PubChem CID 7938) KW - 2-Methylbutanal (PubChem CID 7284) KW - 2-Methylbutanoic acid (PubChem CID 8314) KW - 2-Phenylethanol (PubChem CID 6054) KW - 3-Methylbutanal (PubChem CID 11552) KW - 3-Methylbutanol (PubChem CID 31260) KW - 3-Methylbutyl acetate (PubChem CID 31276) KW - 3-Methylthiopropanal (PubChem CID 18635) KW - 4-Ethylguaiacol (PubChem CID 62465) KW - 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (PubChem CID 19309) KW - 4-Hydroxy-2-ethyl-5-methyl-3(2H)-furan-3-one (PubChem CID 33931) KW - 4-Vinylguaiacol (PubChem CID 332) KW - Aroma compound KW - Aroma recombination KW - Benzeneacetaldehyde (PubChem CID 998) KW - Black soybean KW - Black soybean sauce KW - Dimethyl trisulfide (PubChem CID 19310) KW - Ethanol (PubChem CID 702) KW - Ethyl 2-methylbutanoate (PubChem CID 24020) KW - Ethyl 3-methylbutanoate (PubChem CID 7945) KW - Ethyl propanoate (PubChem CID 7749) KW - Soy sauce SP - 130334 EP - 130334 JF - Food chemistry JO - Food Chem VL - 364 N2 - Black soybean sauce's (BSS) aroma was scarcely investigated, which seriously affected BSS's quality and consumers' preference. Thus the aroma compounds in BSS were characterized using gas chromatography-mass spectrometry/gas chromatography-olfactometry coupling with recombination and omission experiments. Sensory evaluation showed the fruity odor was increased by 63% and the malty, alcoholic, floral, smoky, caramel-like and sour odors were decreased by 24-35% when compared to the control soy sauce (SS, p < 0.05). Totally, 126 volatile compounds, 44 aroma-active compounds and 22 vital aroma-active compounds were identified in BSS. Compared to SS, BSS exhibited a distinctive aroma characteristics which was caused by significantly higher odor activity values (OAVs) of 3-methylbutyl acetate (357%), ethyl propanoate (144%), ethyl 3-methylbutanoate (70%), ethyl 2-methylbutanoate (102%) and lower OAVs of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (52%), 4-hydroxy-2-ethyl-5-methyl-3(2H)-furan-3-one (50%), ethanol (48%), 4-vinylguaiacol (41%), 3-methylthiopropanal (37%), 3-methylbutanol (33%), 4-ethylguaiacol (28%). The results would contribute to BSS's quality control and aroma improvement. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/34174649/Characterization_of_the_aroma_active_compounds_in_black_soybean_sauce_a_distinctive_soy_sauce_ DB - PRIME DP - Unbound Medicine ER -