Food and Fermentation Industries >

2026 , Vol. 52 >Issue 5: 204 - 212

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043158

Effects of microwave puffing pretreatment on quality and umami and flavor enhancement of brewed soy sauce

  • WANG Yansen ,
  • LIU Xiaolan ,
  • LI Guanlong ,
  • TONG Jialu ,
  • ZHENG Xiqun
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  • 1(College of Food and Biological Engineering, Qiqihar University, Qiqihar 161006, China)
    2(Key Laboratory of Corn Deep Processing Theory and Technology of Heilongjiang Province, Qiqihar University, Qiqihar 161006, China)
    3(College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China)

Received date: 2025-04-28

  Revised date: 2025-07-03

  Online published: 2026-03-25

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Abstract

To explore the influence of microwave puffing pretreatment on the umami and flavor enhancement of soy sauce brewed from soybeans, liquid chromatography-mass spectrometry (LC-MS) and gas chromatography-mass spectrometry (GC-MS) were used to analyze the non-volatile substances and volatile flavor substances in soy sauce brewed from soybeans with puffed and unpuffed pretreatment, respectively.LC-MS analysis revealed that compared with brewed soy sauce without puffed pretreatment, the proportion of peptide components with a molecular weight <500 Da in puffed soy sauce was significantly increased (P<0.05), among which the content of polypeptides containing fresh amino acids, such as glutamic acid, was significantly increased.The results of GC-MS indicated that compared with the brewed soy sauce without puffed pretreatment, the types and contents of flavor substances in the puffed soy sauce were significantly increased (P<0.05), especially the volatile components related to the umami and flavor enhancement.Among them, phenylacetaldehyde, benzaldehyde, 3,4-dimethylbenzaldehyde, 4-vinyl-2-methoxyphenol, 2,4-di-tert-butylphenol, and methyl 2-hydroxy-3-phenylpropionate were typical characteristic volatile flavor substances, which respectively endow soy sauce with the characteristics of nutty aroma, floral and fruity aroma, caramel aroma, and roasting aroma.The above results indicated that microwave puffing pretreatment increased the content of umami and flavor enhancing substances in soy sauce and improved its flavor characteristics.This research provides new ideas for the development of high-quality umami soy sauce and has significant application value for technological innovation in the condiment industry.

Key words： microwave puffing; puffed soybean; brewed soy sauce; umami and flavor enhancement; flavor substance

Cite this article

WANG Yansen , LIU Xiaolan , LI Guanlong , TONG Jialu , ZHENG Xiqun . Effects of microwave puffing pretreatment on quality and umami and flavor enhancement of brewed soy sauce[J]. Food and Fermentation Industries, 2026 , 52(5) : 204 -212 . DOI: 10.13995/j.cnki.11-1802/ts.043158

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