Food and Fermentation Industries >

2025 , Vol. 51 >Issue 7: 309 - 315

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039288

Study on key flavor compounds influencing odor quality of oyster sauce products

  • WANG Hongjiang ,
  • ZHAO Pinzhen ,
  • JI Qing ,
  • ZHANG Jianzhong ,
  • WANG Xingwei ,
  • XIA Shuqin ,
  • ZHANG Xiaoming
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  • 1(Foshan Haitian (Suqian) Flavoring and Food Co. Ltd., Suqian 528000, China)
    2(School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China)
    3(Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China)

Received date: 2024-03-20

  Revised date: 2024-05-06

  Online published: 2025-04-29

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Abstract

To elucidate the key volatile compounds influencing the olfactory characteristics of oyster sauce products, 15 commercially accessible oyster sauces were applied in this investigation.Quantitative descriptive analysis and electronic nose were employed to compare their discernible sensory distinctions.Gas chromatography-mass spectrometry was utilized to scrutinize the distinctive flavor compounds present in the products, while partial least squares regression analysis and the Pearson correlation method were applied to ascertain the relationship between sensory perceptions and volatile compounds affecting the odor profile of oyster sauce.The findings demonstrated the efficacy of sensory evaluation and electronic nose in discriminating the olfactory profiles of various oyster sauce products.Moreover, the sauce aroma of oyster sauce products exhibited significant positive correlations with the levels of 3-methyl-1-butanol, 2-methoxyphenol, dimethyl disulfide, and phenylacetaldehyde (P<0.05).A statistically significant positive correlation was observed between the roasted aroma and the levels of trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine (P<0.05).Additionally, the oyster aroma and fishy odor were found to be positively correlated with octaldehyde, but the correlation with the later was higher.This study lays a foundation for establishing a scientific framework for evaluating the odor quality of oyster sauce products.

Key words： oyster sauce; odor quality; quantitative descriptive analysis; correlation analysis

Cite this article

WANG Hongjiang , ZHAO Pinzhen , JI Qing , ZHANG Jianzhong , WANG Xingwei , XIA Shuqin , ZHANG Xiaoming . Study on key flavor compounds influencing odor quality of oyster sauce products[J]. Food and Fermentation Industries, 2025 , 51(7) : 309 -315 . DOI: 10.13995/j.cnki.11-1802/ts.039288

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