FOOD CHEMISTRY
·
2013
·
IF 3.334
Yunzi Feng,Yu Cai,Guowan Su,Haifeng Zhao,Chenxia Wang,Mouming Zhao
Two types of Chinese soy sauce , high-salt liquid-state fermentation soy sauce (HLFSS) and low-salt solid-state fermentation soy sauce (LSFSS), were used to investigate their differences in aroma profile by headspace solid-phase microextraction (HS-SPME) and gas chromatography-olfactometry/mass spectrometry (GC-O/MS). Results from descriptive sensory analysis showed that the alcoholic, cooked potato-like and caramel-like attributes were significantly higher in HLFSS, while LSFSS exhibited significantly higher sour and burnt attributes. In addition, aroma extract dilution analysis (AEDA) revealed 37 and 33 odour-active regions for HLFSS and LSFSS, respectively. Ethanol, 3-methyl-1-butanol, phenylacetaldehyde , 4-ethyl-2-methoxyphenol, 2-methoxy-4-vinylphenol and 3-(methylthio)propanal detected in HLFSS showed the highest flavour dilution (FD) factors, while 3-methylbutanal, phenylacetaldehyde and ethyl propanoate possessed the highest FD factors in LSFSS. Therefore, the traditional Chinese soy sauce HLFSS contained more complex volatiles and exhibited a richer aromatic profile compared with LSFSS.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 9
·1386
·
IF 4.7
Li-Hao Wang,Wen-Hui Qu,Ya-Nan Xu,Song-Gang Xia,Qian-Qian Xue,Xiao-Ming Jiang,Hong-Ying Liu,Chang-Hu Xue,Yun-Qi Wen
The traditional fermentation process of soy sauce employs a hyperhaline model and has a long fermentation period. A hyperhaline model can improve fermentation speed, but easily leads to the contamination of miscellaneous bacteria and fermentation failure. In this study, after the conventional koji and moromi fermentation, the fermentation broth was pasteurized and diluted, and then inoculated with three selected microorganisms includingCorynebacterium glutamicum,Corynebacterium ammoniagenes, andLactiplantibacillus plantarumfor secondary fermentation. During this ten-day fermentation, the pH, free amino acids, organic acids, nucleotide acids, fatty acids, and volatile compounds were analyzed. The fermentation group inoculated withC. glutamicumaccumulated the high content of amino acid nitrogen of 0.92 g/100 mL and glutamic acid of 509.4 mg/100 mL. TheC. ammoniagenesgroup andL. plantarumgroup were rich in nucleotide and organic acid, respectively. The fermentation group inoculated with three microorganisms exhibited the best sensory attributes, showing the potential to develop a suitable fermentation method. The brewing speed of the proposed process in this study was faster than that of the traditional method, and the umami substances could be significantly accumulated in this low-salt fermented model (7%w/vNaCl). This study provides a reference for the low-salt and rapid fermentation of seasoning.
研究领域:
食品科学
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微生物学
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DOI
PubMed
高影响因子
MOLECULES
·
2019
·Vol. 24
·期 8
·1474
·
IF 3.06
Kai Zhou,Lorenzo Siroli,Francesca Patrignani,Yuanming Sun,Rosalba Lanciotti,Zhenlin Xu
The aim of this work was to clarify the formation of ethyl carbamate (EC) and its influence factors throughout the production process of Cantonese soy sauce. The results showed that EC was not detected in thekoji-making and earlymoromifermentation stages, but started to be generated when pH of themoromidecreased to about 4.9—at the same time, the levels of ethanol, urea and citrulline increased significantly. Most EC was formed during raw soy sauce hot extraction (40.6%) and sterilization (42.9%) stages. The EC content exhibited the highest correlation with ethanol throughout the whole production process (R = 0.97). The simulation soy sauce produced in laboratory led the same conclusion—moreover, the contents of EC, ethanol and citrulline were higher in soy sauce fermented at 30 °C than in soy sauce fermented at 15 °C. Extraction of raw soy sauce by squeezing contributed little to EC formation. Further research showed that citrulline and ethanol led to significant increases in EC levels in raw soy sauce upon heating. These results indicate that ethanol and citrulline are two critical precursors of EC and that EC is mainly formed during the heat treatment stage of soy sauce.Keywords:ethyl carbamate;soy sauce;precursor;ethanol;accumulation stage
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2023
·
IF 4.1
Hua Liu,Xingguang Chen,Jian Lu,Dianhui Wu
BACKGROUND The present study aimed to determine the components related to sensory properties in soy sauce and to characterize the differences between low-salt solid-state fermented soy sauce (LSFSS) and high-salt diluted-state fermented soy sauce (HDFSS). The taste and aroma active components of 18 commercially available soy sauces (eight types of LSFSS and 10 types of HDFSS) were characterized. The relationship between these compounds, soy sauce samples, and sensory properties was modeled by partial least squares regression. RESULTS The analysis showed that the 11 taste-active components, including glutamic acid, glycine, alanine, threonine, malic acid, citric acid, tartaric acid, acetic acid, lactic acid, reducing sugar and salt, contributed greatly to the taste of soy sauce. In addition, umami, saltiness and sweetness are the characteristic tastes of HDFSS, whereas sourness and bitterness were the characteristic tastes of LSFSS. At the same time, seven aroma-active compounds, namely 4-ethyl-2-methoxyphenol, ethanol, 3-methyl-1-butanol, ethyl acetate, 2-phenethyl alcohol, 3-methyl thiopropanol and 2-ethyl-4-hydroxy-5-methylfuran-3-one, played a decisive role in the flavor of soy sauce. In addition, HDFSS presented the aroma attributes of smoky, alcoholic, floral, fruity and caramel-like, whereas LSFSS mainly presented sour and malty aroma attributes. CONCLUSION The present study reveals new insight into the relationship between the chemical composition and sensory characteristics of soy sauce, which is of great significance for developing an objective measurement system and providing a theoretical basis to improve the sensory quality of soy sauce. © 2023 Society of Chemical Industry.
研究领域:
食品科学
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化学感官分析
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农业化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Kai Zhou,Francesca Patrignani,Yuan-Ming Sun,Rosalba Lanciotti,Zhen-Lin Xu
Ethyl carbamate (EC), a genotoxic and carcinogenic compound in soy sauce accumulated during thermal processes, has raised public health concern for its multipoint potential carcinogenic risk to human. In this work, based on the analysis of EC accumulation during thermal processes of soy sauce, ornithine and quercetin were added before thermal processes to reduce EC accumulation. A reduction rate of 23.7–63.8% in simulated solution was founded. Kinetic studies indicated that ornithine was a byproduct of alcoholysis reaction when EC formed, while quercetin could compete with the precursor ethanol and react with carbamyl compounds, which therefore prevented EC accumulation. A maximum of 47.2% decrease of EC in soy sauce was achieved, and no remarkable changes in volatile compounds profile and color of soy sauce were found. In conclusion, the addition of quercetin and ornithine before thermal processes may be preferable for the controlling of EC content in soy sauce.
研究领域:
食品科学
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毒理学
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公共卫生
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产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 15
·2190
·
IF 5.561
Yaqiong Zhang,Zhi-Hong Zhang,Ronghai He,Riyi Xu,Lei Zhang,Xianli Gao
Using high hydrostatic pressure (HHP) to treat liquid foods can improve their aroma; however, no information about the effects of HHP on soy sauce aroma has yet been reported. The effects of HHP on the aroma of soy sauce fermented for 30 d were investigated using quantitative descriptive analysis (QDA), SPME–GC–olfactometry/MS, hierarchical cluster analysis (HCA) and principal component analysis (PCA). Results showed that the pressure used during HHP treatment had a greater influence on soy sauce aroma than the duration of HHP. Compared to the control, soy sauce that was treated with HHP at 400 MPa for 30 min (HHP400–30) obtained the highest sensory score (33% higher) by increasing its sour (7%), malty (9%), floral (27%) and caramel-like (47%) aromas, while decreasing its alcoholic (6%), fruity (6%) and smoky (12%) aromas; moreover, the aroma of HHP400–30 soy sauce was comparable with that of soy sauce fermented for 180 d. Further investigation demonstrated that HHP (400 MPa/30 min) enhanced the OAVs of compounds with sour (19%), malty (37%), floral (37%), caramel-like (49%) and other aromas (118%), and lowered the OAVs of compounds with alcoholic (5%), fruity (12%) and smoky (17%) aromas. These results were consistent with the results of the QDA. HHP treatment positively regulated the Maillard, oxidation and hydrolysis reactions in raw soy sauce, which resulted in the improvement and accelerated formation of raw soy sauce aroma. HHP was capable of simultaneously improving raw soy sauce aroma while accelerating its aroma formation, and this could treatment become a new alternative process involved in the production of high-quality soy sauce.Keywords:soy sauce;high hydrostatic pressure;aroma compound;Aspergillus oryzae;soybean
研究领域:
食品科学
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微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Zhanyu Shen,Fanghua Mo,Lei Wang,Yu Su,Huijing Han,Kaiyue Zheng,Chunling Wang
The ARTP (atmospheric and room temperature plasma) mutation breeding approach was employed to enhance the salt tolerance and metabolic capability of Torulopsis versatilis . Targeted screening for salt tolerance identified the positive mutant strain T20-3, which exhibited improved performance in media 18 % and 20 % salinity. The selected strain's genetic stability, metabolic performance, and fermentation characteristics were further evaluated through successive passaging and mash fermentation experiments. The results demonstrated that T20-3 yeast could maintain stable propagation under high salt conditions and exhibited robust flavor production through enhanced glycolysis, amino acid metabolism, and fatty acid metabolism pathways. During the fermentation of T20-3, the content of alcohols and esters was elevated by 95.28 % and 201.83 %, with a significant increase in isoamyl acetate and phenylethanol. The combination of headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis and sensory evaluation demonstrated that increased levels of key flavor compounds, including phenylethanol, acetic acid, isoamyl acetate, 3-hydroxy-2-butanone, and 2,3,5-trimethylpyrazine, contributed to a more pronounced floral, fruity, and sauce-like flavor profile in T20-3 soy sauce. In conclusion, the findings indicated that T20-3 enhanced the flavor quality of fermented soy sauce and holds considerable potential for improving fruity, floral, umami, and aftertaste profiles.
研究领域:
食品科学
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微生物学
·
代谢组学
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产品关联
DOI
高影响因子
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
·
2025
·
IF 2.8
Yun-Jiao Ma,An-Qi Bi,Ping Li,Bei-Wei Zhu,Ming Du,Xian-Bing Xu
The dual mode unity solid-phase microextraction (DMU-SPME) was evaluated against traditional solvent-based methods, including solvent-assisted flavor evaporation (SAFE) and simultaneous distillation extraction (SDE), to explore its potential as an alternative. Compared to SAFE and SDE, DMU-SPME is a green extraction technology for volatile organic compounds. The results demonstrated that DMU-SPME significantly outperformed both SAFE and SDE in extracting medium-volatility compounds (retention time of 20–40 min), identifying 55 unique volatiles. With the exception of hydrocarbons, DMU-SPME exhibited superior extraction efficiency and significantly better stability compared to both SAFE and SDE methods. Thus, DMU-SPME proves to be a promising alternative for the comprehensive extraction of volatile organic compounds.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
Food Analytical Methods
·
2016
·Vol. 10
·期 4
·931-942
·
IF 2.167
Feng Yunzi,Cai Yu,Sun-Waterhouse Dongxiao,Fu Xiong,Su Guowan,Zhao Mouming
A method based on simultaneous distillation extraction (SDE) coupled with gas chromatography–mass spectrometry/olfactometry (GC-MS/O) was developed for the analysis of volatile profiles in soy sauce. Its optimum operating conditions were as follows: 100 mL soy sauce plus 100 mL saturated brine; 2 h extraction using 50 mL dichloromethane. Eighty-eight volatile compounds were identified. Of these, 26 aroma-active compounds were detected by GC-O including 3-(methylthio)propanal, 2-methoxy-4-vinylphenol, 2-methoxyphenol, 2-methylbutanoic acid, 2,3-butanedione, phenylacetaldehyde, 2-ethyl-6-methylpyrazine, 3-methylbutanal, 2-methylbutanal, 3-methyl-1-butanol, and 2-methyl-1-butanol (which occurred at a high odor intensity in both high-salt liquid-state fermentation soy sauce (HLFSS) and low-salt solid-state fermentation soy sauce (LSFSS). SDE analysis of the odorless soy sauce indicated 12 volatiles (mainly Strecker aldehydes and α-dicarbonyl compounds). Thus, the proportions of these compounds (1.94–54.07 %) shown in previous GC-MS results could result from thermal degradation of non-volatile compounds in soy sauce. Especially, the contribution of 3-methylbutanal, 2-methylbutanal, phenylacetaldehyde, 3-(methylthio)propanal, and 2,3-butanedione to the aroma of soy sauce could be overestimated by conventional SDE-GC-O. With a full consideration of such limitations, this study will improve the application of SDE on aroma analysis of complex food matrix.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yongzhao Bi,Xingming Sun,Yan Huang,Baoguo Sun,Li Liang,Yuyu Zhang
The molecular basis of bitterness in soy sauce was investigated through an integrated approach combining peptidomics, sensory evaluation, cell biology, and molecular docking. Ethanol-extracted bitter peptides (BPs) were identified via liquid chromatography-tandem mass spectrometry. Seventeen BP candidates were shortlisted based on toxicity, allergenicity, bitterness predictions and hydrophobicity calculation. Sensory evaluation showed that 13 peptides exhibited bitterness, with 8 significantly enhancing bitterness of 6 key free amino acids in soy sauce. Using a HEK-293T cell-based cAMP assay, FYL and VLY were identified as hTAS2R4 ligands (EC₅₀ = 62.11 and 199.51 μM, respectively). Molecular docking revealed that both peptides bind primarily via hydrophobic interactions to residues such as VAL85, PHE88, and PHE62. These findings provide a theoretical basis for bitterness mechanism and flavor improvement of soy sauce.
研究领域:
食品科学
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分子生物学
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感官科学
·
细胞生物学
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代谢组学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Analytical Methods
·
2017
·Vol. 10
·期 12
·3856-3865
·
IF 2.038
Zhou Kai,Liu Yao,Li Wen-Qian,Liu Gong-Liang,Wei Na,Sun Yuan-Ming,Bai Wei-Dong,Xu Zhen-Lin
A high-performance liquid chromatography with fluorescence detection (HPLC-FLD) method for ethyl carbamate (EC) determination in Chinese soy sauce was developed and used to predict EC precursors, and extraction, derivatization, and chromatographic conditions were optimized systematically. Under optimal conditions, the limit of detection, linear range, and recoveries were 3.91 μg/L, 12.87–274.87 μg/L, and 81.5–95.4%, respectively. The method precision was less than 8.9% (RSD) and no significant difference was found between EC determinations measured by HPLC-FLD and GC/MS. Using the proposed HPLC-FLD method, the EC contents in Chinese soy sauces ranged from not detected to 64.88 μg/L ( n = 19). Except for one soy sauce brand, the EC contents in low-salt solid-state fermented (LSF) soy sauces were lower than those in high-salt liquid fermented (HLF) soy sauces and were mainly affected by alcohol content. Moreover, the free ornithine and total arginine contents were significantly correlated with EC content in the soy sauce products. The results of this work provide a foundation for further study of EC formation and inhibition in Chinese soy sauces.
研究领域:
食品科学
·
分析化学
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产品关联
DOI
高影响因子
RSC Advances
·
2019
·Vol. 9
·期 6
·2928-2940
·
IF 3.049
Hao Guo,Jun Huang,Rongqing Zhou,Chongde Wu,Yao Jin
Refinement to remove fermented mash residue is essential for obtaining clarified, stable and high-quality soy sauce. In this study, raw soy sauce microfiltration was investigated. Four widely-used microfiltration membranes were employed: ceramic, polyethersulfone (PES), polyvinylidene fluoride (PVDF) and mixed cellulose ester (MCE). Membrane fouling mechanisms were identified based on the blocking filtration model, indicating that the dominant fouling mechanism during soy sauce microfiltration was cake formation on the membrane surface. Microfiltration delivered highly dispersed soy sauce having superior clarity and a light color, with satisfactory sterilization quality, and preserved well the NaCl, reducing sugar, total acid and amino nitrogen content, leading to a product having a longer shelf life as compared to pasteurization. The loss of volatile compounds after refinement (microfiltration and pasteurization) was not neglected, particularly the ester groups (total loss of 76.3% to 96.4%), which affected the aroma profile of the soy sauce; all the samples from microfiltration seemed to lack the floral aroma. Ceramic membrane filtration and pasteurization exhibited relatively good preservation of the aroma of soy sauce, which then obtained the best scores in sensory analysis.
研究领域:
食品科学
·
生物工程
✓ 已验证
DOI
PubMed
高影响因子
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