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Food Res Int

Title:		"Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment"
Author(s):		Gao X; Zhang J; Regenstein JM; Yin Y; Zhou C;
Address:		"School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA. Electronic address: gaoxianli@ujs.edu.cn. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA. Electronic address: jmr9@cornell.edu. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Electronic address: cunshanzhou@163.com"
Journal Title:		Food Res Int
Year:		2018
Volume:		20171227
Issue:
Page Number:		156 - 163
DOI:		10.1016/j.foodres.2017.12.063
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Taste and aroma compounds in Tianyou were determined using HPLC and GC-MS/GC-olfactometry. By comparison with light soy sauce (control), the contents of salt, sugar, total nitrogen and total acid in Tianyou were higher, while the contents of umami, sweet and bitter free amino acids, and the percentage of 1-5kDa peptides in Tianyou were lower. Thirty-one aroma-active compounds were identified in both Tianyou and the control (30 compounds in common). Aroma extraction dilution analysis indicated that most flavor dilution factors of aroma-active compounds were lower in Tianyou than the control. Quantitative descriptive analysis showed that Tianyou had significantly stronger salty and sweet tastes, weaker umami taste and weaker malty, caramel-like and smoky notes when compared to the control (p<0.05), which were in agreement with the analyses of taste and aroma compounds. This confirms that Tianyou has a distinctively different flavor from light soy sauce"
Keywords:		Acids/analysis Adult Amino Acids/analysis Condiments/*analysis Female *Fermentation Flavoring Agents/*analysis *Flour Gas Chromatography-Mass Spectrometry Humans Male Nitrogen/analysis Odorants/*analysis Peptides/analysis Sodium Chloride/analysis Soy Food;
Notes:		"MedlineGao, Xianli Zhang, Junke Regenstein, Joe M Yin, Yiyun Zhou, Cunshan eng Research Support, Non-U.S. Gov't Canada 2018/03/28 Food Res Int. 2018 Apr; 106:156-163. doi: 10.1016/j.foodres.2017.12.063. Epub 2017 Dec 27"