ArticleFoods (Basel, Switzerland)2023
Selection of a Fermentation Strategy for the Preparation of Clam Sauce with Acceptable Flavor Perception.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Impact ofFoods (Basel, Switzerland) · 2026Article
- Impact of Enzyme-Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products.Foods (Basel, Switzerland) · 2025Article
- Formulation of a novel hot pot dipping sauce enriched with pepper seed press cake: Physical properties and flavor characteristics.Food chemistry: X · 2024Article
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Authors and funding
5 authors.
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Abstract
Flavor, which mainly depends on volatile compounds, is an important index for evaluating the quality of clam sauce. This study investigated the volatile compounds in clam sauce prepared using four different methods and the influence of aroma characteristics. Fermenting a mixture of soybean koji and clam meat improved the flavor of the final product. Solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) identified 64 volatile compounds. Nine key flavor compounds, namely, 3-methylthio-1-propanol, 2-methoxy-4-vinylphenol, phenylethyl alcohol, 1-octen-3-ol, α-methylene phenylacetaldehyde, phenyl-oxirane, 3-phenylfuran, phenylacetaldehyde, and 3-octenone, were selected using variable importance in projection (VIP). The results of the electronic nose and tongue detection of the aroma characteristics of the samples prepared by four different fermentation methods were consistent with those of GC-MS analysis. The clam sauce prepared by mixing soybean koji with fresh clam meat possessed better flavor and quality than that prepared via other methods.
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