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Food Res Int

Title:		Stir bar sorptive extraction of aroma compounds in soy sauce: Revealing the chemical diversity
Author(s):		Diez-Simon C; Eichelsheim C; Jacobs DM; Mumm R; Hall RD;
Address:		"Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, the Netherlands; Netherlands Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, the Netherlands. Electronic address: carmen.diezsimon@wur.nl. Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, the Netherlands; Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, Wageningen 6708 WG, the Netherlands. Unilever Foods Innovation Centre, Bronland 14, Wageningen 6708 WH, the Netherlands. Netherlands Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, the Netherlands; Wageningen Plant Research (Bioscience), Wageningen University and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, the Netherlands. Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, the Netherlands; Netherlands Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, the Netherlands; Wageningen Plant Research (Bioscience), Wageningen University and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, the Netherlands"
Journal Title:		Food Res Int
Year:		2021
Volume:		20210326
Issue:
Page Number:		110348 -
DOI:		10.1016/j.foodres.2021.110348
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Fermented soy sauce is used worldwide to enhance the flavour of many dishes. Many types of soy sauce are on the market, and their differences are mostly related to the country of origin, the production process applied and the ratio of ingredients used. Consequently, several aromas, tastes, colours, and textures are obtained. Nowadays, soy sauce can also be produced without microorganisms making the process shorter and cheaper. However, flavour may be lost. We have carried out a comprehensive metabolomics analysis of volatile compounds using stir bar sorptive extraction (SBSE)-GC-MS to relate differences in volatile content to production history and origin. The results revealed major differences between fermented and non-fermented soy sauces, and a list of volatile compounds is reported as being characteristic of each type. This study was able to relate volatiles to the production process using SBSE-GC-MS and to aroma characteristics using GC-O-MS"
Keywords:		Gas Chromatography-Mass Spectrometry Odorants/analysis Organic Chemicals *Soy Foods/analysis Taste Aroma Fermentation GC-olfactometry-MS (GC-O-MS) Gas chromatography-mass spectrometry (GC-MS) Soy sauce Stir bar sorptive extraction (SBSE) Volatiles;
Notes:		"MedlineDiez-Simon, Carmen Eichelsheim, Charlotte Jacobs, Doris M Mumm, Roland Hall, Robert D eng Research Support, Non-U.S. Gov't Canada 2021/06/01 Food Res Int. 2021 Jun; 144:110348. doi: 10.1016/j.foodres.2021.110348. Epub 2021 Mar 26"