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Flavor and taste compounds
analysis in Chinese solid fermented soy sauce
Zhang Yanfang and Tao Wenyi*
Key
laboratory of Industrial Biotechnology, Ministry of
Education, Jiangnan University, Wuxi, 214122 Jiangsu
Province, PR China.
*Corresponding author. E-mail:
jean2008373@yahoo.com.cn,
wytao1946@163.com.
Tel.:+86 510 8591 6839; Fax: +86 510 8591 8516.
Accepted
13 January, 2009 |
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The analysis of free amino acid and volatile compounds were
conducted to understand the changes in taste and flavor of
five samples which were solid fermented. The values of
bitter, sweet and MSG-like free amino acids in these soy
sauces were significantly different. The taste of soy sauce
was predominated by saltiness, followed by moderate “umami”
and sweet taste and slight bitterness, likely as a result of
the balance and interaction among different taste
components. A total of 82
kinds of volatile compounds were identified, including
alcohols, acids, esters, aldehydes, ketones, phenols,
heterocyclic compounds, alkynes and benzenes. The subtle
aroma of the soy sauce seemed to depend not only on
particular key compounds but also on a “critical balance” or
a “weighted concentration ratio” of volatile compounds.
Key
words:
Free amino acid, volatile flavor compounds, soy sauce, HPLC,
HS-SPME-GC-MS. |
