Food and Fermentation Industries >

2019 , Vol. 45 >Issue 16: 237 - 244

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020388

Identification of aroma compounds in traditional Chinese soy sauce by normal phase chromatography fractionation combined with gas chromatography-olfactometry

  • ZHOU Li ,
  • CHEN Shuang ,
  • WANG Dong ,
  • XU Yan
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  • (The Key Laboratory of Industrial Biotechnology, Ministry of Education, State Key Laboratory of Food Science & Technology, Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214122,China)

Received date: 2019-03-01

  Online published: 2019-09-23

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Abstract

In order to analyze the aroma compounds that form the unique aroma characteristics of traditional Chinese soy sauce, the volatile components were extracted and separated into 11 fractions by normal phase chromatography technique. A total of 80 aroma compounds in traditional Chinese soy sauce were identified by GC-O. Among them, methional, ethyl acetate, 1-octen-3-ol, 2-methylbutyric acid, guaiacol, 4-ethyl guaiacol, vanillin, 2-hydroxy-3-methyl-2-cyclopenten-1-one, sotolone, HEMF, HDMF and 2-furanmethanol possessed higher aroma intensity (≥ 3), which might be potential key aroma compounds. In addition, 3-methyl-4-pentanolactone, pantolactone, linalool, limonene and bis(2-furfuryl) disulfide were firstly identified as aroma compounds in traditional Chinese soy sauce. Overall, this research enhances the scientific understanding of the flavor of traditional Chinese soy sauce.

Key words： traditional Chinese soy sauce; liquid-liquid extraction; solvent-assisted flavor evaporation; normal phase chromatography; gas chromatography-olfactory; aroma-active compounds

Cite this article

ZHOU Li , CHEN Shuang , WANG Dong , XU Yan . Identification of aroma compounds in traditional Chinese soy sauce by normal phase chromatography fractionation combined with gas chromatography-olfactometry[J]. Food and Fermentation Industries, 2019 , 45(16) : 237 -244 . DOI: 10.13995/j.cnki.11-1802/ts.020388

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