ArticleFoods (Basel, Switzerland)2025
Insights into Physicochemical Characteristics, Flavor Development, and Microbial Succession During the Natural Fermentation of Sichuan-Style Black Soybean Soy Sauce.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Integrated Metabolomics and Molecular Docking Reveal Spatial and Developmental Variations in Flavor and Bioactive Constituents ofFoods (Basel, Switzerland) · 2026Article
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9 authors.
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Abstract
Sichuan-style black soybean soy sauce is a traditional fermented condiment renowned for its complex and regionally distinctive flavor profile. This study systematically investigated the physicochemical properties, flavor compounds, and microbial succession during six months of natural fermentation to elucidate the mechanisms underlying its unique flavor formation. Results showed that the amino acid nitrogen level increased to a peak of 1.37 g/100 mL before stabilizing at 1.01 g/100 mL, accompanied by a continuous rise in total acidity (0.69-2.75 g/100 mL). A total of 132 volatile compounds were identified, with esters (e.g., hexanoic acid, methyl ester, hexadecanoic acid, and methyl ester), alcohols (e.g., (E)-2-hepten-1-ol and trans-2-undecen-1-ol), and aldehydes (e.g., benzaldehyde and benzeneacetaldehyde) serving as key differentiating components. Nine taste-active (TAV ≥ 1) and 22 odor-active (ROAV ≥ 1) compounds were recognized as major flavor determinants, among which methional (ROAV = 4.77-119.05), 1-octen-3-ol (ROAV = 40.68-149.35), and 4-ethyl-2-methoxyphenol (ROAV = 4.70-36.26) were dominant contributors imparting sauce-like, mushroom-like, and smoky-clove notes, respectively. Microbial succession revealed a transition from
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