High-intensity ultrasound promoted the maturation of high-salt liquid-state soy sauce: A mean of enhancing quality attributes and sensory properties

High-intensity ultrasound was used as a means to promote maturation of soy sauce. The optimal conditions for ultrasound treatment were 90celcius at an ultrasound intensity of 39.48 W/cm2 for 60 min. The total reducing sugars and soluble salt-free solids content was significantly increased after ultrasound-assisted maturation. The free amino acid content was significantly decreased, mainly due to the Maillard reaction (MR). The promoted MR produced several types of flavor compounds, including esters, pyrazines, and ketones, which imparted an attractive aroma to the maturated soy sauce. The proportion of peptides with a molecular weight of 1-5 kDa provided umami as an important flavor characteristic, and the content in the ultrasound-matured soy sauce (10.19 %) was significantly higher than that in the freshly prepared soy sauce (8.34 %) and the thermally treated sample (8.89 %). Ultrasound-assisted maturation would improve product quality and meanwhile, shorten the duration and reduce the cost for the soy sauce industry.

Automated summary

High-intensity ultrasound is used to promote the maturation of soy sauce, increasing reducing sugars and soluble salt-free solids while decreasing free amino acid content. The Maillard reaction produced various flavor compounds, enhancing the aroma of soy sauce. The proportion of umami peptides with a molecular weight of 1-5 kDa was higher in ultrasound-matured soy sauce compared to freshly prepared and thermally treated samples. Ultrasound-assisted maturation improves product quality, reduces production time, and lowers costs.