title: Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.
abstract: Two types of Chinese soy sauce, high-salt liquid-state fermentation soy sauce (HLFSS) and low-salt solid-state fermentation soy sauce (LSFSS), were used to investigate their differences in aroma profile by headspace solid-phase microextraction (HS-SPME) and gas chromatography-olfactometry/mass spectrometry (GC-O/MS). Results from descriptive sensory analysis showed that the alcoholic, cooked potato-like and caramel-like attributes were significantly higher in HLFSS, while LSFSS exhibited significantly higher sour and burnt attributes. In addition, aroma extract dilution analysis (AEDA) revealed 37 and 33 odour-active regions for HLFSS and LSFSS, respectively. Ethanol, 3-methyl-1-butanol, phenylacetaldehyde, 4-ethyl-2-methoxyphenol, 2-methoxy-4-vinylphenol and 3-(methylthio)propanal detected in HLFSS showed the highest flavour dilution (FD) factors, while 3-methylbutanal, phenylacetaldehyde and ethyl propanoate possessed the highest FD factors in LSFSS. Therefore, the traditional Chinese soy sauce HLFSS contained more complex volatiles and exhibited a richer aromatic profile compared with LSFSS.
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
authors.forename: Yunzi
authors.initials: Y
authors.lastname: Feng
authors.forename: Yu
authors.initials: Y
authors.lastname: Cai
authors.forename: Guowan
authors.initials: G
authors.lastname: Su
authors.forename: Haifeng
authors.initials: H
authors.lastname: Zhao
authors.forename: Chenxia
authors.initials: C
authors.lastname: Wang
authors.forename: Mouming
authors.initials: M
authors.lastname: Zhao
mesh_terms: D000079:Acetaldehyde / Q000031:analogs & derivatives / Q000032:analysis; D000328:Adult; D000447:Aldehydes / Q000032:analysis; D002681:China; D000431:Ethanol / Q000032:analysis; D005260:Female; D005285:Fermentation; D005504:Food Analysis; D008401:Gas Chromatography-Mass Spectrometry; D006139:Guaiacol / Q000031:analogs & derivatives / Q000032:analysis; D006801:Humans; D008297:Male; D009812:Odorants / Q000032:analysis*; D000439:Pentanols / Q000032:analysis; D012903:Smell; D012965:Sodium Chloride / Q000032:analysis; D052617:Solid Phase Microextraction; D045730:Soy Foods / Q000032:analysis*; D013649:Taste; D014753:Vinyl Compounds / Q000032:analysis; D055815:Young Adult
chemical_list: D000447:Aldehydes; D000439:Pentanols; D014753:Vinyl Compounds; D000431:Ethanol; D012965:Sodium Chloride; C032251:isovalerylaldehyde; D006139:Guaiacol; C526552:2-methoxy-4-vinylphenol; C029683:isopentyl alcohol; D000079:Acetaldehyde; C013192:phenylacetaldehyde
keywords: Aroma extract dilution analysis; Chinese soy sauces; Key aroma-active compounds; SPME–GC-O