A Systematic Review for the Characteristic Flavor Compounds of Soy Sauce

ZHAO Juyang; YUAN Huiping

doi:10.13386/j.issn1002-0306.2020060349

Volume 42 Issue 12

Jun. 2021

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Science and Technology of Food Industry > 2021 > 42(12): 376-382. > DOI: 10.13386/j.issn1002-0306.2020060349

ZHAO Juyang, YUAN Huiping. A Systematic Review for the Characteristic Flavor Compounds of Soy Sauce[J]. Science and Technology of Food Industry, 2021, 42(12): 376−382. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060349.

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A Systematic Review for the Characteristic Flavor Compounds of Soy Sauce

College of Tourism and Cuisine, Harbin University of Commerce, Harbin 150030, China

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Received Date: June 28, 2020
Available Online: April 15, 2021

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Abstract

Abstract

The flavor of soy sauce is one of the key factor to determine its quality, but the formation mechanism of flavor is complex. The flavor is difficult to control. The formation mechanism of soy sauce flavor from different sources are analyzed, such as protein degradation, starch saccharification, fat hydrolysis and microbial species metabolism. The separation and identification techniques for volatile and non-volatile flavor substances in soy sauce are summarized, such as solvent direct extraction, purge and trap, solid-phase microextraction, electronic nose and electronic tongue. The theoretical basis and guidance for soy sauce processing technology and detection of volatile and non-volatile flavor compounds are provided.
- soy sauce,
- flavor,
- volatile substance,
- nonvolatile substance,
- aroma

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References (71)

References

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A Systematic Review for the Characteristic Flavor Compounds of Soy Sauce