Recently, the research on the optimization of the soy sauce fermentation process has mainly focused on two aspects:strain and substrate.The strains that were used included Aspergillus oryzae, Aspergillus niger, etc.A. niger can secrete large amounts of protease which can decompose large molecules such as proteins and carbohydrates into small molecules or precursors that can form aroma or taste during soy sauce fermentation.In this study, A. niger was added alone at 40 and 60 days during the fermentation of soy sauce, then soy sauce samples were subjected to the determination of sensory evaluation, physical and chemical indexes, free amino acids, organic acids, and volatile compounds after 90 days.As a result, the addition of A. niger at 60 days to the flavor of soy sauce is the best (P < 0.05) compared to the blank sample.In terms of taste, the 60-day addition of A. niger to soy sauce had higher total nitrogen (1.50 g/100 mL), total sugar (3.83 g/100 mL), total acid (1.80 g/100 mL), meanwhile, contents of umami amino acids (8.80±0.88) mg/mL, sweet amino acids (10.59±1.23) mg/mL and citric acid (23.98 mg/mL) were higher than the blank sample, which contributed to improving the taste of soy sauce.In terms of aroma, 3-methionol which is one of the characteristic volatile compounds of soy sauce, was detected 9.64 times higher in the sample with A. niger added at 60 days than in the blank.Therefore, the addition of A. niger at 60 days of fermentation contributed to the formation of a richer and more diversified flavor of soy sauce.
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