Research progress on flavor characteristics of soy sauce with different processes and raw materials

LI Yanjun; XU Jing; XIE Feng; WU Changzheng; LI Li; TONG Xing

doi:10.13995/j.cnki.11-1802/ts.040075

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (8) : 367-375. DOI: 10.13995/j.cnki.11-1802/ts.040075

Research progress on flavor characteristics of soy sauce with different processes and raw materials

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Abstract

Soy sauce is a traditional fermented seasoning originating from China and widely used worldwide.Flavor is an important indicator for evaluating its quality.The flavor of soy sauce is extremely complex, and different processes and raw materials can all have an impact on the flavor of soy sauce.How to comprehensively analyze the differences in flavor of different soy sauces has always been a research hotspot in the field of soy sauce.With the continuous progress of soy sauce flavor detection technology and analysis methods, the flavor characteristics, differences, and formation mechanisms of soy sauce with different processes and raw materials have gradually become clear.High salt dilute soy sauce has a lower fermentation temperature and longer fermentation period, resulting in a better taste and aroma compared to low salt solid soy sauce.Soybeans have a higher content of lipid substances, making the overall flavor of soy sauce richer and more harmonious than soy sauce brewed from soybean meal.The article summarizes and compares the flavor differences of soy sauce brewed with different processes and raw materials, classifies and compares key flavor substances and contents, and introduces the material basis and formation mechanism of their flavor differences, aiming to provide a reference for the development of soy sauce flavor control technology and the high-quality development of soy sauce brewing industry.

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soy sauce / fermentation process / raw material / flavor characteristics

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LI Yanjun, XU Jing, XIE Feng, WU Changzheng, LI Li, TONG Xing. Research progress on flavor characteristics of soy sauce with different processes and raw materials[J]. Food and Fermentation Industries, 2025, 51(8): 367-375 https://doi.org/10.13995/j.cnki.11-1802/ts.040075

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