ArticleFood chemistry: X2026
Application of high-temperature steam pretreatment of rapeseed meal in soy sauce fermentation: dynamic evolution of taste, aroma, and microbial communities.
Article in Food chemistry: X, 2026. 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.
- Processing-induced hydrolysis and degradation pathways of glucotropaeolin in edible garden nasturtium (Food chemistry: X · 2026Article
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6 authors.
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Abstract
Rapeseed meal is rich in protein, but its high-value utilization remains insufficient. In this study, high-temperature steam pretreatment (HTSP) was applied to rapeseed meal to reduce safety- and flavor-limiting factors and improve its suitability as a raw material for soy sauce fermentation. Compared with the CON group, HTSP significantly reduced the contents of glucosinolates, isothiocyanates, erucic acid, and phenolic-related compounds in rapeseed meal, with glucosinolates and isothiocyanates decreasing by 59.02% and 92.65%, respectively. Meanwhile, the contents of protein, soluble protein, and reducing sugars increased to 39.28, 16.42, and 1.18 g/100 g, corresponding to 1.11-, 2.01-, and 1.97-fold those of the CON group, respectively. Subsequently, HTSP-treated rapeseed meal was used as the main raw material for soy sauce fermentation. During the 1-15 d fermentation period, the sample fermented for 15 d showed the most favorable physicochemical and flavor characteristics. At this stage, the contents of total nitrogen, amino acid nitrogen, reducing sugars, total acidity, and soluble solids reached 1.16, 0.70, 2.13, 1.22, and 34.31 g/100 mL, corresponding to 4.30-, 3.33-, 3.23-, 30.50-, and 4.73-fold those on day 1, respectively. During fermentation, the taste profile shifted from bitterness and sourness toward sweetness and umami, while the aroma profile evolved from fruity notes to nutty, roasted, and floral notes. Correlation analysis indicated that
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