Characterization of Key Odorants in Soy Sauce and Their Concentration Changes during Storage
To explore the key odorants and their concentration changes in high-salt liquid-state fermentation soy sauce (HLFSS) during storage, solvent extraction coupled with solvent-assisted flavor evaporation was applied to isolate the volatiles in HLFSS, and the volatiles were analyzed by gas chromatograph...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2023-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2023/6673089 |
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| author | Rui Wang Shiyu Chang Miao Liang Yajian Wu Runhu Xin Yuping Liu Liang Chen Shangting Zhou |
| author_facet | Rui Wang Shiyu Chang Miao Liang Yajian Wu Runhu Xin Yuping Liu Liang Chen Shangting Zhou |
| author_sort | Rui Wang |
| collection | DOAJ |
| description | To explore the key odorants and their concentration changes in high-salt liquid-state fermentation soy sauce (HLFSS) during storage, solvent extraction coupled with solvent-assisted flavor evaporation was applied to isolate the volatiles in HLFSS, and the volatiles were analyzed by gas chromatograph-mass spectrometry-olfactory and gas chromatograph-flame ionization detector-olfactometry combined with the aroma extract dilution assay. A total of 37 odor-active compounds with flavor dilution (FD) factors ranging from 1 to 1024 were identified, and 23 aroma components with odor activity values ≥1 were considered as key odorants. Methional, 3-methylbutanoic acid, phenethyl alcohol, sotolon, 4-hydroxy-2-methyl-5-ethyl-3(2H)-furanone (HEMF), and 4-hydroxy-2,5-dimethylfuran-3(2H)-one (HDMF) had the highest FD factors of 1024. The results of quantitative analysis through the internal standard curve showed that the concentrations of HEMF, HDMF, acetic acid, 1-hydroxy-2-butanone, acetol, and furfuryl alcohol varied greatly during storage, so these compounds might be used as the indicators to determine the shelf life of HLFSS. The recombination experiment also confirmed the important contribution of these compounds. This result will provide valuable information for understanding the flavor changes of HLFSS. |
| format | Article |
| id | doaj-art-77911ae0534246d6a3fdd079543fb150 |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-77911ae0534246d6a3fdd079543fb1502025-02-03T06:45:14ZengWileyJournal of Food Quality1745-45572023-01-01202310.1155/2023/6673089Characterization of Key Odorants in Soy Sauce and Their Concentration Changes during StorageRui Wang0Shiyu Chang1Miao Liang2Yajian Wu3Runhu Xin4Yuping Liu5Liang Chen6Shangting Zhou7School of Light IndustrySchool of Light IndustrySchool of Light IndustrySchool of Light IndustrySchool of Light IndustrySchool of Light IndustryJiajia Food Group Co. Ltd.Jiajia Food Group Co. Ltd.To explore the key odorants and their concentration changes in high-salt liquid-state fermentation soy sauce (HLFSS) during storage, solvent extraction coupled with solvent-assisted flavor evaporation was applied to isolate the volatiles in HLFSS, and the volatiles were analyzed by gas chromatograph-mass spectrometry-olfactory and gas chromatograph-flame ionization detector-olfactometry combined with the aroma extract dilution assay. A total of 37 odor-active compounds with flavor dilution (FD) factors ranging from 1 to 1024 were identified, and 23 aroma components with odor activity values ≥1 were considered as key odorants. Methional, 3-methylbutanoic acid, phenethyl alcohol, sotolon, 4-hydroxy-2-methyl-5-ethyl-3(2H)-furanone (HEMF), and 4-hydroxy-2,5-dimethylfuran-3(2H)-one (HDMF) had the highest FD factors of 1024. The results of quantitative analysis through the internal standard curve showed that the concentrations of HEMF, HDMF, acetic acid, 1-hydroxy-2-butanone, acetol, and furfuryl alcohol varied greatly during storage, so these compounds might be used as the indicators to determine the shelf life of HLFSS. The recombination experiment also confirmed the important contribution of these compounds. This result will provide valuable information for understanding the flavor changes of HLFSS.http://dx.doi.org/10.1155/2023/6673089 |
| spellingShingle | Rui Wang Shiyu Chang Miao Liang Yajian Wu Runhu Xin Yuping Liu Liang Chen Shangting Zhou Characterization of Key Odorants in Soy Sauce and Their Concentration Changes during Storage Journal of Food Quality |
| title | Characterization of Key Odorants in Soy Sauce and Their Concentration Changes during Storage |
| title_full | Characterization of Key Odorants in Soy Sauce and Their Concentration Changes during Storage |
| title_fullStr | Characterization of Key Odorants in Soy Sauce and Their Concentration Changes during Storage |
| title_full_unstemmed | Characterization of Key Odorants in Soy Sauce and Their Concentration Changes during Storage |
| title_short | Characterization of Key Odorants in Soy Sauce and Their Concentration Changes during Storage |
| title_sort | characterization of key odorants in soy sauce and their concentration changes during storage |
| url | http://dx.doi.org/10.1155/2023/6673089 |
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