Zhao Guozhong, Feng Yixu, Hadiatullah Hadiatullah, Zheng Fuping, Yao Yunping
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China.
Front Microbiol. 2021 Jan 6;11:579808. doi: 10.3389/fmicb.2020.579808. eCollection 2020.
Japanese soy sauce has become more acceptable by Chinese consumers due to its umami taste. However, the volatile flavor compounds and taste characters have not been fully clarified. This study aimed to explore the flavor characteristics of three kinds of Japanese soy sauce, including Koikuchi Shoyu, Usukuchi Shoyu, and Amakuchi Shoyu. The secret of volatile flavor substances was investigated by Gas Chromatography-Mass Spectrometry (GC-MS) and electronic nose, while taste compounds were investigated by silylation GC-MS and electronic tongue (E-tongue). A total of 173 volatile flavor substances and 160 taste compounds were identified. In addition, 28 aroma compounds with odor activity values (OAV) ≥ 1 were considered as the typical flavors. We found that alcohols and aldehydes were in high abundance in Japanese soy sauce, but only a small portion of pyrazines and esters were. Based on electronic nose and GC-MS analysis, Koikuchi Shoyu gives more contribution to aroma compounds, while Usukuchi Shoyu and Amakuchi Shoyu give the sourness and sweetness features based on E-tongue and silylation GC-MS analysis. In this study, 50 kinds of sugars were detected that contributed to the sweetness of soy sauce. This study will provide new insight into the flavor characteristics of Japanese soy sauce that potentially contribute to the innovation and development of soy sauce.
由于其鲜味，日本酱油已越来越受中国消费者的欢迎。然而，其挥发性风味化合物和风味特征尚未完全明确。本研究旨在探究三种日本酱油的风味特征，包括浓口酱油、淡口酱油和甜口酱油。通过气相色谱-质谱联用仪（GC-MS）和电子鼻研究挥发性风味物质的奥秘，同时通过硅烷化GC-MS和电子舌（E-舌）研究呈味化合物。共鉴定出173种挥发性风味物质和160种呈味化合物。此外，28种气味活性值（OAV）≥1的香气化合物被视为典型风味。我们发现，日本酱油中醇类和醛类含量较高，但吡嗪类和酯类含量较少。基于电子鼻和GC-MS分析，浓口酱油对香气化合物的贡献更大，而基于E-舌和硅烷化GC-MS分析，淡口酱油和甜口酱油呈现出酸味和甜味特征。本研究检测到50种糖类，它们对酱油的甜味有贡献。本研究将为日本酱油的风味特征提供新的见解，这可能有助于酱油的创新和发展。
