期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 95, 期 10, 页码 2145-2154出版社
WILEY
DOI: 10.1002/jsfa.6952
关键词
Aspergillus oryzae; Monascus purpureus; Chinese-type soy sauce; free amino acid; flavor volatile; sensory attributes
资金
- National High Technology Research and Development Program of China (863 Program) [2013AA102106-02, 2012AA021302]
- National Science Technology Supporting Project [2012BAD34B03-3]
- Central University [2014ZZ0053]
BACKGROUNDTwo kinds of soy sauces were prepared with Aspergillus oryzae koji (SSAO) and mixed koji (SSAOM, A. oryzae mouldstarter:Monascus purpureus mouldstarter = 1:2, w/w) respectively. The effects of mixed koji on the essential indices, oxygen radical absorption capacity, color indices, free amino acids and volatile compounds of soy sauce have been studied, followed by a sensory evaluation between SSAO and SSAOM. RESULTSThe contents of non-salt soluble solid, reducing sugar, total acid, total nitrogen and amino nitrogen in SSAOM increased by 21.50%, 9.88%, 15.35%, 5.98% and 41.43%, respectively, compared with the control SSAO, owing to the higher activities of acid protease and glucoamylase in the mixed koji. Moreover, SSAOM showed higher antioxidant activity, higher levels of free amino acids and much more attractive color. Meanwhile, flavor groups such as esters, aldehydes, pyrazines and sulfur-containing compounds in SSAOM were also improved. The contents of free amino acids and aroma compounds were consistent with the sensory evaluation. According to descriptive sensory analysis, SSAOM showed higher intensity for sweet and umami attributes; in addition, higher flowery, burnt, fruity and caramel-like attributes were perceived in SSAOM, while SSAO showed higher ethanolic and sour attributes. CONCLUSIONSThe investigated soy sauce prepared with mixed koji can be considered as an effective method to accelerate the fermentation process and improve the flavor of soy sauce. (c) 2014 Society of Chemical Industry
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