Food and Fermentation Industries

Determination of Flavor Nucleotides in Commercial Soy Sauce

  • Yang Rong-hua ,
  • Jin Yan ,
  • Zhao Hua-jie ,
  • Wang Hong-hai ,
  • Dai Zhi-yuan
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Online published: 2010-07-25

Abstract

This paper developed an HPLC method for determination of flavor nucleotides in commercial brands of soy sauce of which the protein was removed by 75% aqueous methanol.The correlation between flavor nucleotides and market value was analyzed by the basic ingredients and sensory evaluation.The results showed that flavor nucleotides had a good separating efficiency and high determination accuracy under the optimal condition.The paper also found that flavor nucleotides could improve the taste of soy sauce but the market value of high-end soy sauce products depends more on nutrition and function.

Cite this article

Yang Rong-hua , Jin Yan , Zhao Hua-jie , Wang Hong-hai , Dai Zhi-yuan . Determination of Flavor Nucleotides in Commercial Soy Sauce[J]. Food and Fermentation Industries, 2010 , 36(07) : 131 -134 . DOI: 10.13995/j.cnki.11-1802/ts.2010.07.023

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