Wang Rui, Liang Miao, Zhang Zhimin, Wu Yajian, Liu Yuping
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
School of Light Industry, Beijing Technology & Business University, Beijing 100048, China.
Foods. 2023 Jul 14;12(14):2707. doi: 10.3390/foods12142707.
To elucidate the relation of flavor in soy sauce (SS) kept at room temperature (SSAT) and SS kept under accelerated aging condition (SSAA), four analytical instruments, including electronic nose (E-nose), electronic tongue (E-tongue), gas chromatography-mass spectrometry-olfactory combined with solvent assisted flavor evaporation, and amino acid analyzer, were applied for analyzing the overall flavor profiles and flavor constituents in SSAT and SSAA. The results of E-nose and E-tongue showed overall flavor profile in SSAT for 3 weeks was similar to that of SSAA for 1 week, and 6 weeks (SSAT) was similar to 2 weeks (SSAA). In SS, a total of 35 odor-active compounds were identified and quantitated, and 22 compounds with odor activity value ≥1 were determined as key odorants. The compounds with the highest concentration were 4-hydroxy-2,5-dimethyl-3(2H)-furanone (28,756 μg/mL), followed by acetic acid (8838 μg/mL) and maltol (7984 μg/mL). The heatmap and hierarchical cluster analysis indicated that the concentrations of key odorants and amino acids in SSAT for 3 weeks was close to those of SSAA for 1 week, and 6 weeks (SSAT) was similar to 2 weeks (SSAA). Based on the results obtained above, it was concluded that the flavor changes in SSAA for 1 week were equivalent to those in SSAT for 3 weeks.
为阐明室温保存的酱油（SSAT）和加速老化条件下保存的酱油（SSAA）的风味关系，应用了四种分析仪器，包括电子鼻（E-nose）、电子舌（E-tongue）、气相色谱-质谱-嗅觉联用结合溶剂辅助风味蒸发以及氨基酸分析仪，来分析SSAT和SSAA中的整体风味特征和风味成分。电子鼻和电子舌的结果表明，SSAT保存3周的整体风味特征与SSAA保存1周的相似，SSAT保存6周的与SSAA保存2周的相似。在酱油中，共鉴定并定量了35种气味活性化合物，确定了22种气味活性值≥1的化合物为关键气味物质。浓度最高的化合物是4-羟基-2,5-二甲基-3(2H)-呋喃酮（28756μg/mL），其次是乙酸（8838μg/mL）和麦芽酚（7984μg/mL）。热图和层次聚类分析表明，SSAT保存3周时关键气味物质和氨基酸的浓度与SSAA保存1周时接近，SSAT保存6周时与SSAA保存2周时相似。基于上述结果，得出结论：SSAA保存1周的风味变化等同于SSAT保存3周的风味变化。
