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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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Gao X
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: gaoxianli@ujs.edu.cn.
Feng T
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: 2211918008@stmail.ujs.edu.cn.
Sheng M
Honworld Group Limited, 299 Zhongxing Avenue, 313000 Huzhou, China.
Wang B
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
Wang Z
State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China. Electronic address: wangzejian@ecust.edu.cn.
Shan P
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: 2211918004@stmail.ujs.edu.cn.
Zhang Y
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: zhangyaqiong1@yeah.net.
Ma H
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: mhl@ujs.edu.cn.

MeSH

OdorantsOlfactometrySoy FoodsSoybeansVolatile Organic Compounds

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 -