Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

• Published in: Food chemistry Vol. 145; pp. 126 - 134
• Main Authors: Feng, Yunzi, Cai, Yu, Su, Guowan, Zhao, Haifeng, Wang, Chenxia, Zhao, Mouming
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.02.2014; Elsevier
• Subjects: Acetaldehyde - analogs & derivatives; Acetaldehyde - analysis; Adult; Aldehydes - analysis; Aroma extract dilution analysis; Biological and medical sciences; China; Chinese soy sauces; ethanol; Ethanol - analysis; Female; Fermentation; flavor; Food Analysis; Food toxicology; Gas Chromatography-Mass Spectrometry; Guaiacol - analogs & derivatives; Guaiacol - analysis; headspace analysis; Humans; Key aroma-active compounds; liquid state fermentation; Male; Medical sciences; microextraction; Odorants - analysis; odors; Pentanols - analysis; phenylacetaldehyde; sensory evaluation; Smell; Sodium Chloride - analysis; Solid Phase Microextraction; solid state fermentation; Soy Foods - analysis; soy sauce; spectroscopy; SPME–GC-O; Taste; Toxicology; Vinyl Compounds - analysis; Young Adult; Asia; China; Aroma extract dilution analysis; Key aroma-active compounds; SPME–GC-O; Chinese soy sauces; Evaluation; Extract; Soybean; Fermentation; Grain legume; Liquid; Salt; SPME-GC-O; Dilution; Chinese; Aroma
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2013.07.072

•HLFSS exhibited a richer aromatic profile compared with LSFSS.•GC-O analysis of two Chinese soy sauces pointed out 33–37 odourant areas.•The individual odourant affects the whole sensory attributes in real food matrix. 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.