期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 48, 期 3, 页码 609-619出版社
WILEY
DOI: 10.1111/ijfs.12006
关键词
Gas chromatography-olfactometry; koji; principal component analysis; sensory evaluation; soy sauce; volatile compounds
资金
- National High Technology Research and Development Program of China (863 Program) [SS2012AA022502]
- National Science Technology Supporting Project for 12th Five-Year Plan [2012BAD34B03]
- Key Technology R&D Program of Guangdong Province [2009Z52, 2011A020102001]
The generation of aroma compounds and the changes in sensory characteristics through the soy sauce koji fermentation were investigated to evaluate the crucial impact of the koji fermentation on soy sauce aroma. The sensory analysis showed a marked increase in musty and soy sauce-like odours, whereas the beany attribute decreased significantly during koji fermentation. Aldehydes and alcohols were the major volatile classes present in the koji samples. Gas chromatographyolfactometry was used to identify the aroma-active compounds in harvested koji, and the results showed that 1-octen-3-ol, 3-octanol, (E)-2-octenal, di-epi-a-cedrene, benzeneacetaldehyde and 3-(methylthio)-propanal exhibited the greatest aroma intensities in harvest koji. Moreover, relative contents of (E)-2-octenal, benzeneacetaldehyde, 3-(methylthio)-propanal and 2-phenylpropenal were found to be positively related to musty and soy sauce-like odours. Results from principal component analysis showed that the growth and sporulation of Aspergillus oryzae had the important impacts on the volatile evolution.
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