Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, the Netherlands; Netherlands Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, the Netherlands.
Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, the Netherlands; Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, Wageningen 6708 WG, the Netherlands.
Food Res Int. 2021 Jun;144:110348. doi: 10.1016/j.foodres.2021.110348. Epub 2021 Mar 26.
Fermented soy sauce is used worldwide to enhance the flavour of many dishes. Many types of soy sauce are on the market, and their differences are mostly related to the country of origin, the production process applied and the ratio of ingredients used. Consequently, several aromas, tastes, colours, and textures are obtained. Nowadays, soy sauce can also be produced without microorganisms making the process shorter and cheaper. However, flavour may be lost. We have carried out a comprehensive metabolomics analysis of volatile compounds using stir bar sorptive extraction (SBSE)-GC-MS to relate differences in volatile content to production history and origin. The results revealed major differences between fermented and non-fermented soy sauces, and a list of volatile compounds is reported as being characteristic of each type. This study was able to relate volatiles to the production process using SBSE-GC-MS and to aroma characteristics using GC-O-MS.
发酵酱油在世界范围内被用于增强许多菜肴的风味。市场上有许多种类的酱油，它们的区别主要与原产国、所采用的生产工艺以及使用的成分比例有关。因此，获得了几种香气、味道、颜色和质地。如今，酱油也可以在没有微生物的情况下生产，从而使生产过程更短、更便宜。但是，可能会失去风味。我们使用搅拌棒吸附萃取（SBSE）-GC-MS 对挥发性化合物进行了全面的代谢组学分析，将挥发性含量的差异与生产历史和起源联系起来。结果表明，发酵酱油和非发酵酱油之间存在显著差异，并报告了一系列特征化合物。本研究能够使用 SBSE-GC-MS 将挥发性化合物与生产工艺联系起来，并使用 GC-O-MS 将挥发性化合物与香气特征联系起来。
