ArticleFoods (Basel, Switzerland)2023
Comparison of Flavor Profile Relationship of Soy Sauce under Different Storage Conditions.
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 7 papers.
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Who cites it
7 citing papers in PubMed, 14 citations in OpenAlex.
- Effect of lactic acid bacteria or yeast as co-inoculants withFood chemistry: X · 2026Article
- The Effect of Transglutaminase and Protease A2SD on Sensory Characters and Physical-Chemical Properties of Soy Sauce.Foods (Basel, Switzerland) · 2026Article
- From soy to legumes: chemical diversity and sensory complexity of fermented sauces revealed by integrated analytical approaches.Frontiers in nutrition · 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
- Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS,Food chemistry: X · 2025Article
- Regulation mechanism of cooking duration on flavor compounds in squid tentacles: dynamic contributions of free amino acids, fatty acids, and minerals.Frontiers in nutrition · 2025Article
- Physicochemical Attributes Related to Sensory Characteristics of Long-Term Aged Korean Traditional Soy Sauce (Ganjang).Foods (Basel, Switzerland) · 2024Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
To elucidate the relation of flavor in soy sauce (SS) kept at room temperature (SSAT) and SS kept under accelerated aging condition (SSAA), four analytical instruments, including electronic nose (E-nose), electronic tongue (E-tongue), gas chromatography-mass spectrometry-olfactory combined with solvent assisted flavor evaporation, and amino acid analyzer, were applied for analyzing the overall flavor profiles and flavor constituents in SSAT and SSAA. The results of E-nose and E-tongue showed overall flavor profile in SSAT for 3 weeks was similar to that of SSAA for 1 week, and 6 weeks (SSAT) was similar to 2 weeks (SSAA). In SS, a total of 35 odor-active compounds were identified and quantitated, and 22 compounds with odor activity value ≥1 were determined as key odorants. The compounds with the highest concentration were 4-hydroxy-2,5-dimethyl-3(2H)-furanone (28,756 μg/mL), followed by acetic acid (8838 μg/mL) and maltol (7984 μg/mL). The heatmap and hierarchical cluster analysis indicated that the concentrations of key odorants and amino acids in SSAT for 3 weeks was close to those of SSAA for 1 week, and 6 weeks (SSAT) was similar to 2 weeks (SSAA). Based on the results obtained above, it was concluded that the flavor changes in SSAA for 1 week were equivalent to those in SSAT for 3 weeks.
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