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Food Chem

Title:		"Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce"
Author(s):		Gao X; Feng T; Sheng M; Wang B; Wang Z; Shan P; Zhang Y; Ma H;
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: 2211918008@stmail.ujs.edu.cn. Honworld Group Limited, 299 Zhongxing Avenue, 313000 Huzhou, China. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China. Electronic address: wangzejian@ecust.edu.cn. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: 2211918004@stmail.ujs.edu.cn. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: zhangyaqiong1@yeah.net. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: mhl@ujs.edu.cn"
Journal Title:		Food Chem
Year:		2021
Volume:		20210609
Issue:
Page Number:		130334 -
DOI:		10.1016/j.foodchem.2021.130334
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Black soybean sauce's (BSS) aroma was scarcely investigated, which seriously affected BSS's quality and consumers' preference. Thus the aroma compounds in BSS were characterized using gas chromatography-mass spectrometry/gas chromatography-olfactometry coupling with recombination and omission experiments. Sensory evaluation showed the fruity odor was increased by 63% and the malty, alcoholic, floral, smoky, caramel-like and sour odors were decreased by 24-35% when compared to the control soy sauce (SS, p < 0.05). Totally, 126 volatile compounds, 44 aroma-active compounds and 22 vital aroma-active compounds were identified in BSS. Compared to SS, BSS exhibited a distinctive aroma characteristics which was caused by significantly higher odor activity values (OAVs) of 3-methylbutyl acetate (357%), ethyl propanoate (144%), ethyl 3-methylbutanoate (70%), ethyl 2-methylbutanoate (102%) and lower OAVs of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (52%), 4-hydroxy-2-ethyl-5-methyl-3(2H)-furan-3-one (50%), ethanol (48%), 4-vinylguaiacol (41%), 3-methylthiopropanal (37%), 3-methylbutanol (33%), 4-ethylguaiacol (28%). The results would contribute to BSS's quality control and aroma improvement"
Keywords:		"Odorants Olfactometry *Soy Foods/analysis Soybeans *Volatile Organic Compounds (E)-beta-Damascenone (PubChem CID 5366074) 1-Octen-3-ol (PubChem CID 18827) 2, 6-Dimethylpyrazine (PubChem CID 7938) 2-Methylbutanal (PubChem CID 7284) 2-Methylbutanoic acid (Pu;"
Notes:		"MedlineGao, Xianli Feng, Tuo Sheng, Mingjian Wang, Bo Wang, Zejian Shan, Pei Zhang, Yaqiong Ma, Haile eng England 2021/06/27 Food Chem. 2021 Dec 1; 364:130334. doi: 10.1016/j.foodchem.2021.130334. Epub 2021 Jun 9"