« Previous AbstractAsymmetric Synthesis of Contact Sex Pheromone of Tetropium fuscum and Its Enantiomer    Next AbstractDevelopment of a human insulin certified reference material with SI-traceable purity »

Food Chem

Title:		Characterization of odor-active compounds in high-salt liquid-state soy sauce after cooking
Author(s):		Wang X; Meng Q; Song H;
Address:		"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, PR China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, PR China. Electronic address: mengqi@btbu.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, PR China. Electronic address: songhl@th.btbu.edu.cn"
Journal Title:		Food Chem
Year:		2022
Volume:		20211023
Issue:		Pt B
Page Number:		131460 -
DOI:		10.1016/j.foodchem.2021.131460
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"GC x GC-O-MS was used for the aroma extract dilution analysis of cooked high-salt liquid-state soy sauce (HLS), wherein a number of components exhibited high flavor dilution (FD) factors. Electronic nose analysis showed that the heating temperature had a greater influence on the odor characteristics of soy sauce than the heating time. Sensory evaluation and the FD factor of odor-active compounds suggested that the caramel-like/sweet, roasted/roasted nut-like and spicy/burnt odor intensities of the boiled soy sauce were stronger than following heating at a higher temperature. These results indicate that different heating conditions could change the intensities of caramel-like/sweet, roasted/roasted nut-like and spicy/burnt in soy sauce during cooking by the concentrations changing of corresponding odor-active compounds. This study can provide basic data for the application of HLS aroma in food processing, and provides a reference for the application of HLS aroma in daily cooking and diet"
Keywords:		Cooking Flavoring Agents Odorants/analysis *Soy Foods/analysis Taste *Volatile Organic Compounds Aroma extract dilution analysis Odor-active compound Sensory evaluation Soy sauce;
Notes:		"MedlineWang, Xiaojun Meng, Qi Song, Huanlu eng England 2021/11/09 Food Chem. 2022 Mar 30; 373(Pt B):131460. doi: 10.1016/j.foodchem.2021.131460. Epub 2021 Oct 23"