| Title: | Chemical and Sensory Characteristics of Soy Sauce: A Review |
| Author(s): | Diez-Simon C; Eichelsheim C; 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. Wageningen Research (Bioscience), Wageningen University and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Print) 0021-8561 (Linking) |
| Abstract: | "Soy sauce is a fermented product, and its flavor is a complex mixture of individual senses which, in combination, create a strong palatable condiment for many Eastern and Western dishes. This Review focuses on our existing knowledge of the chemical compounds present in soy sauce and their potential relevance to the flavor profile. Taste is dominated by umami and salty sensations. Free amino acids, nucleotides, and small peptides are among the most important taste-active compounds. Aroma is characterized by caramel-like, floral, smoky, malty, and cooked potato-like odors. Aroma-active volatiles are chemically diverse including acids, alcohols, aldehydes, esters, furanones, pyrazines, and S-compounds. The origin of all compounds relates to both the raw ingredients and starter cultures used as well as the parameters applied during production. We are only just starting to help develop innovative studies where we can combine different analytical platforms and chemometric analysis to link flavor attributes to chemical composition" |
| Keywords: | Flavoring Agents/*chemistry Gas Chromatography-Mass Spectrometry Humans Odorants/analysis Soy Foods/*analysis Taste Maillard reactions aroma fermented gas chromatography-mass spectrometry (GC-MS) liquid chromatography-mass spectrometry (LC-MS) soy sauce; |
| Notes: | "MedlineDiez-Simon, Carmen Eichelsheim, Charlotte Mumm, Roland Hall, Robert D eng Review 2020/09/04 J Agric Food Chem. 2020 Oct 21; 68(42):11612-11630. doi: 10.1021/acs.jafc.0c04274. Epub 2020 Sep 17" |
