Exploring changes in key aroma-active compounds of soy sauce due to different fermentation processes

文献类型： 外文期刊

第一作者： Gao, Xing

作者： Gao, Xing;Han, Xiaomo;Tang, Yuan;Song, Huanlu;Meng, Qi;Chen, Rifeng;Yu, Jiang;Yang, Ping;Yu, Zhili

作者机构：

关键词： High -salt diluted -state fermented soy sauce; GC xGC-O-MS; Sensory evaluation; Odor activity value; Omission experiments; Koji -making fermentation system

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.0； 五年影响因子：4.1 ）

ISSN： 0889-1575

年卷期： 2024 年 133 卷

页码：

收录情况： SCI

摘要： In this study, two extraction methods combined with gas chromatography-olfactometry-mass spectrometry (GCxGC-O-MS) were used to investigate the sensory characteristics of high-salt dilute fermented soy sauce (HDFSS), and molecular sensory methods were used to characterize its aroma. Among them, 3-methylthiopropanal had the highest odor activity value (OAV) in HDFSS, and acetic acid had the highest content in HDFSS. The results showed that the concentrations of benzyl alcohol, phenethyl alcohol, 1-octen-3-ol, maltol, and 1-hydroxy2-propanone did not vary significantly in the HDFSS of different fermentation processes. The Y2 HDFSS produced in the koji-making fermentation system 2 had higher concentrations of 3-methyl-1-butanol (malt) and 3-methylthiopropanal (roasted potato). Additionally, it received high aroma scores in the sensory evaluation. Finally, by conducting aroma reconstitution and omission experiments on HDFSS from two different fermentation processes, the key aroma-active compounds, such as phenethyl alcohol, maltol, and guaiacol, were identified.

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