« Previous AbstractMicrowave-assisted synthesis of manganese oxide catalysts for total toluene oxidation    Next AbstractElectronic Nose and Head Space GC-IMS Provide Insights into the Dynamic Changes and Regularity of Volatile Compounds in Zangju (Citrus reticulata cv. Manau Gan) Peel at Different Maturation Stages »

Food Chem

Title:		"Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis"
Author(s):		Wang P; Kan Q; Yang L; Huang W; Wen L; Fu J; Liu Z; Lan Y; Huang Q; Ho CT; Cao Y;
Address:		"Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sci, South China Agriculture University, Guangzhou 510642, China. Guangdong Meiweixian Flavoring Foods Co., Ltd., Zhongshan 528437, China. Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA. Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA. Electronic address: ctho@sebs.rutgers.edu. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sci, South China Agriculture University, Guangzhou 510642, China. Electronic address: caoyong2181@scau.edu.cn"
Journal Title:		Food Chem
Year:		2023
Volume:		20230327
Issue:
Page Number:		135995 -
DOI:		10.1016/j.foodchem.2023.135995
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Most previous studies on volatile compounds in soy sauce were performed by gas chromatography-mass spectrometry (GC-MS). In this study, the volatile compounds of high-salt liquid-state fermentation soy sauce (HLFSS) were analyzed qualitatively and quantitatively by GC-MS and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). One hundred and seventy-four substances were detected using the two instruments, 87 by HS-GC-IMS and 127 by GC-MS. Aldehydes (26), ketones (28), esters (29), and alcohols (26) were the main compounds in HLFSS. In addition, ethyl pyruvate, (E)-2-pentenal and diethyl propanedioate were detected by HS-GC-IMS, which were previously not detected in HLFSS. Forty-eight aromatics including 34 key ones were identified by gas chromatography-olfactometry. Phenylacetaldehyde, methional, 2-methylbutanal, 1-octen-3-ol, ethyl acetate, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-ethyl guaiacol were identified as the main aroma compounds in HLFSS by aroma recombination and omission test. This study laid foundation for developing flavor assessment standards for soy sauce"
Keywords:		"Odorants/analysis Gas Chromatography-Mass Spectrometry/methods Olfactometry/methods *Soy Foods/analysis Ion Mobility Spectrometry Sodium Chloride Sodium Chloride, Dietary *Volatile Organic Compounds/analysis Gc-o Gc-ms Hs-gc-ims Sensory Soy Sauce Volatile;"
Notes:		"MedlineWang, Peipei Kan, Qixin Yang, Lixin Huang, Weitao Wen, Linfeng Fu, Jiangyan Liu, Zhan Lan, Yaqi Huang, Qingrong Ho, Chi-Tang Cao, Yong eng England 2023/04/02 Food Chem. 2023 Sep 1; 419:135995. doi: 10.1016/j.foodchem.2023.135995. Epub 2023 Mar 27"