Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Comparative Study on Volatile Flavor Compounds of Traditional Chinese-type Soy Sauces Prepared with Soybean and Defatted Soy Meal

  • Gao, Xian-Li (College of Light Industry and Food Sciences, South China University of Technology) ;
  • Zhao, Hai-Feng (College of Light Industry and Food Sciences, South China University of Technology) ;
  • Zhao, Mou-Ming (College of Light Industry and Food Sciences, South China University of Technology) ;
  • Cui, Chun (College of Light Industry and Food Sciences, South China University of Technology) ;
  • Ren, Jiao-Yan (College of Light Industry and Food Sciences, South China University of Technology)
  • Published : 2009.12.31
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Abstract

Volatile extracts obtained from traditional Chinese-type soy sauces prepared with soybean (SSSB) and defatted soy meal (SSDSM) by solid phase microextraction (SPME) and direct solvent extraction (DSE) were analyzed by gas chromatography-mass spectrometry (GC-MS). The volatile flavor compounds and relative contents of different chemical classes detected in SSSB and SSDSM were compared for their differences. Results showed that significant differences in both constituents of volatile flavor compounds and relative contents of different chemical classes were observed for both kinds of soy sauces. A total of 152 and 131 compounds were identified in SSSB and SSDSM, respectively, and 102 volatile flavor compounds were common in both kinds of soy sauces. Moreover, relative contents of acids, aldehydes, esters, furan(one)s, miscellaneous compounds, phenols, pyrazines, pyrrol(idinon)es, and sulfur-containing compounds in both kinds of soy sauces were all significantly different.

Keywords

References

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