Research progress on the detection of flavor substances in soy sauce

  • HEN Liang ,
  • HE Bo ,
  • KANG Wenli ,
  • WU Can ,
  • ZHOU Shangting
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  • (Jiajia Food Group Co., Ltd., Changsha 410600, China)

Received date: 2018-11-20

  Online published: 2019-09-23

Abstract

Volatile flavor compounds play an important role in soy sauce flavor. This paper summarized the research progress on extracting the volatile constituents from soy sauce samples and the qualitative/quantitative analyzing techniques for the volatile constituents. The volatile compounds are mainly qualitatively identified by mass spectrometry and quantified by area normalization method, therefore the results obtained need further confirmation. The solid-phase microextraction and solvent-assisted flavor evaporation that can complement each other should be used to isolate volatile compounds and gas chromatography-olfactometry to analyze the isolates, determining key odorants by means of molecular sensory science. Overall, this review provides a scientific guidance for soy sauce quality control.

Cite this article

HEN Liang , HE Bo , KANG Wenli , WU Can , ZHOU Shangting . Research progress on the detection of flavor substances in soy sauce[J]. Food and Fermentation Industries, 2019 , 45(16) : 293 -298 . DOI: 10.13995/j.cnki.11-1802/ts.019384

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