Food and Fermentation Industries >

2026 , Vol. 52 >Issue 3: 391 - 400

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042983

Optimization of aroma extraction methods and component characterization in soy sauce

  • XU Rui ,
  • GAO Xing ,
  • SONG Huanlu
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  • (School of Food and Health,Beijing Technology and Business University,Beijing 100048,China)

Received date: 2025-05-26

  Revised date: 2025-06-16

  Online published: 2026-03-13

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Abstract

The distinctive flavor profile of soy sauce originates from its complex volatile compounds.However, the efficiency of existing pretreatment techniques in enriching low-boiling-point compounds remains unclear, and current studies predominantly focus on comparisons of single methods or analyses of specific components.This research systematically evaluated the aroma extraction performance of four methods—solvent-assisted flavor evaporation, simultaneous distillation extraction, stir bar sorptive extraction, and dynamic headspace sampling (DHS)—coupled with comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry.Results demonstrated that DHS exhibited significantly superior overall performance.It captured 78 and 89 volatile compounds from soy sauce A and B, respectively, with optimal extraction efficiency for aldehydes, ketones, and alcohols.Six DHS-exclusive compounds were identified.Key odor-active compounds, including 3-methylbutanal, octanal, and nonanal, showed markedly higher concentrations via DHS, contributing malt-like, popcorn-like, and grassy aromas.Traditional high-temperature fermented soy sauce A exhibited elevated aldehyde and pyrazine levels due to enhanced Maillard reactions, yielding intense roasted and nutty notes.This study provides an efficient and reliable methodological framework for flavor quality regulation in soy sauce and aroma analysis in complex food matrices.

Key words： soy sauce; comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry; extraction methods; aroma extract dilution analysis; odor activity value

Cite this article

XU Rui , GAO Xing , SONG Huanlu . Optimization of aroma extraction methods and component characterization in soy sauce[J]. Food and Fermentation Industries, 2026 , 52(3) : 391 -400 . DOI: 10.13995/j.cnki.11-1802/ts.042983

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