Investigating the differences of flavor profiles between two types of soy sauce by heat-treatment

Abstract

The difference of flavor profiles and physicochemical properties between the two types of raw soy sauces and heated soy sauces were investigated in the present research. The results indicated that no significant changes of physicochemical properties, organic acids (except succinic acid) or CIELAB color space among the samples after heat-treatment were observed. However, the content of volatiles was increased by about 30.89% in the fortified sample (PP1) by heat-treatment. The contents of 26 and 15 constituents in PP1 and PP2 (natural fermented sample) were enhanced compared with their respective control (P1 and P2), respectively. According to the changes of the constituents with odor activity value (OAV), the contribution of heat-treatment on soy sauce flavor profiles was related closely to the raw soy sauce type. The spicy, caramel-like and fruity note of heated soy sauces were higher than that of raw soy sauces, and the increasements of spicy, caramel-like and fruity note of PP1 were higher than that of PP2. These results may contribute to optimizing the heat-treatment parameters and improve the flavor of soy sauce.

Keywords

• soy sauce
• heat-treatment
• flavor profiles
• cielab color space
• fortified fermentation