ReviewJournal of agricultural and food chemistry2020
Chemical and Sensory Characteristics of Soy Sauce: A Review.
Review in Journal of agricultural and food chemistry, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 63 papers.
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Who cites it
63 citing papers in PubMed.
- Multi-omics and machine learning reveal the mechanisms underlying cultivar-driven flavor differentiation in fermented ciba chili.Food chemistry: X · 2026Article
- From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings.Comprehensive reviews in food science and food safety · 2026Review
- The Formation Mechanism and Regulation of Fermented Bean Paste Flavor: Microbial Community Succession, Flavor Compound Synthesis, and Applications of Intelligent Biomanufacturing Technology.Comprehensive reviews in food science and food safety · 2026Review
- Impact of Fruit-Based Sugar Substitutes on Meat Tenderization and Quality Characteristics of Pork Bulgogi.Foods (Basel, Switzerland) · 2026Article
- Aminated PET Thin Film as a Functionalized Insulating Layer for Capacitive Gliadin Aptasensor Construction.Biosensors · 2026Article
- Construction of Synthetic Microbial Community with Core Microorganisms for Soy Sauce Fermentation.Foods (Basel, Switzerland) · 2026Article
- Application of high-temperature steam pretreatment of rapeseed meal in soy sauce fermentation: dynamic evolution of taste, aroma, and microbial communities.Food chemistry: X · 2026Article
- Investigation on the dynamic change of key odor compounds, free amino acids and chroma during soy sauce fermentation.Food chemistry: X · 2026Article
- The Effect of Transglutaminase and Protease A2SD on Sensory Characters and Physical-Chemical Properties of Soy Sauce.Foods (Basel, Switzerland) · 2026Article
- Preparation and Identification of the Novel Umami Peptides from Sea Cucumber Viscera Hydrolysate.Foods (Basel, Switzerland) · 2026Article
- Flavoromic profiling of dynamic changes in aroma-active compounds and physicochemical characteristics of Chinese spicy sausage during thermal processing by boiling and steaming.Food chemistry: X · 2026Article
- Salt Stress Enhances Aroma Component 2-Acetyl-1-pyrroline in Aromatic Coconut (Plants (Basel, Switzerland) · 2026Article
- From soy to legumes: chemical diversity and sensory complexity of fermented sauces revealed by integrated analytical approaches.Frontiers in nutrition · 2026Article
- Dynamic migration of free amino acids from garlic in light soy sauce and its impact on taste formation.Frontiers in nutrition · 2026Article
- Dynamics changes of nutrients, flavor compounds, and beneficial microorganisms during Jianshui stinky tofu fermentation.Frontiers in microbiology · 2026Article
- Guizhou Green Tea Metabolomics Analysis: Volatile Metabolites Based on HS-GC-IMS and UPLC-Q-TOF-MSMS and Quality Evaluation.International journal of food science · 2026Article
- Metabolomic analysis of microbial effects on quality and metabolite conversion in rapidly fermented salt-free shrimp by-product sauce.Food chemistry: X · 2025Article
- Reformulation of soy sauce to reduce sodium content and assessment of manufacturer readiness, consumer acceptance, and shelf life.Scientific reports · 2025Article
- Insights into Physicochemical Characteristics, Flavor Development, and Microbial Succession During the Natural Fermentation of Sichuan-Style Black Soybean Soy Sauce.Foods (Basel, Switzerland) · 2025Article
- From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu).Foods (Basel, Switzerland) · 2025Review
3 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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