From soy to legumes: chemical diversity and sensory complexity of fermented sauces revealed by integrated analytical approaches.

Introduction: The growing demand for sustainable and locally sourced food products has stimulated interest in alternative fermented condiments that can replace conventional soy sauce while maintaining comparable sensory and functional properties. Methods: In this study, commercial soy sauces and artisanal legume-based fermented sauces produced using traditional shoyu techniques were comparatively evaluated through an integrated analytical approach. Six samples, including three commercial soy sauces and three non-pasteurized sauces derived from peas, chickpeas, and lentils, were characterized in terms of physicochemical properties, volatile organic compounds, sensory profiles, consumer preference, and non-destructive measurements (electronic nose and near-infrared spectroscopy). Results and Discussion: Results demonstrated that raw material significantly influences both chemical composition and sensory perception. A total of 70 volatile compounds were identified. While soy-based sauces were characterized by a more defined volatile profile dominated by Maillard-derived compounds and volatile phenols, legume-based sauces exhibited a more complex volatile profile, including sulfur-containing metabolites and lipid oxidation products such as 1-octen-3-ol. This higher chemical diversity was reflected in increased sensory complexity, with descriptors such as dried mushroom, bacon, chocolate, clove, and Parmesan cheese showing the greatest discriminative power (