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Food Chem

Title:		Accelerating aroma formation of raw soy sauce using low intensity sonication
Author(s):		Gao X; Liu E; Zhang J; Yang L; Huang Q; Chen S; Ma H; Ho CT; Liao L;
Address:		"School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: gaoxianli@ujs.edu.cn. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: 2221818013@stmail.ujs.edu.cn. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: 2221718045@stmail.ujs.edu.cn. Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 528437, China; Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA. Electronic address: lxnyang@ucdavis.edu. Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA. Electronic address: qhuang@aesop.rutgers.edu. Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 528437, China. Electronic address: chensui@mwx.cn. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: mhl@ujs.edu.cn. Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA. Electronic address: ho@aesop.rutgers.edu. Department of Food Science, College of Food Science and Technology, Foshan University, 33 Guangyun Road, Foshan 528000, China. Electronic address: felliao@fosu.edu.cn"
Journal Title:		Food Chem
Year:		2020
Volume:		20200523
Issue:
Page Number:		127118 -
DOI:		10.1016/j.foodchem.2020.127118
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Sonication was applied to accelerate aroma formation and shorten fermentation time of soy sauce. Effects of sonication at 68 kHz on the aroma and aroma-producing Zygosaccharomyces rouxii and Tetragenococcus halophilus in moromis were investigated using sensory evaluation, SPME-GC-olfactometry/MS, viable cell counting and scanning electron microscopy. The sensory scores of caramel-like, fruity, alcoholic, floral, malty, smoky, sour and overall aroma in sonicated moromis were enhanced by 23.4%, 23.2%, 13.6%, 12.8%, 7.6%, 6.3%, 5.6% and 14.4%, respectively. Sensory scores of samples fermented for 90-180 days were higher than those of controls fermented for 180 days, suggesting that sonication could reduce fermentation time by 90 days. Thirty-four aroma-active compounds were detected from 85 volatile compounds in soy sauces. Sonication accelerated and elevated the formation of aroma compounds by chemical reactions. It also markedly increased the reproduction and cell permeability of both microorganisms in moromis, which favored the formation of aroma compounds by both strains"
Keywords:		Enterococcaceae Fermentation Gas Chromatography-Mass Spectrometry Odorants/*analysis Sonication Soy Foods/*analysis/microbiology Taste Zygosaccharomyces Aroma compound Soy sauce Tetragenococcus halophilus Zygosaccharomyces rouxii;
Notes:		"MedlineGao, Xianli Liu, Ermeng Zhang, Junke Yang, Lixin Huang, Qingrong Chen, Sui Ma, Haile Ho, Chi-Tang Liao, Lan eng England 2020/06/09 Food Chem. 2020 Nov 1; 329:127118. doi: 10.1016/j.foodchem.2020.127118. Epub 2020 May 23"