期刊
FOOD CHEMISTRY
卷 145, 期 -, 页码 126-134出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.07.072
关键词
Chinese soy sauces; SPME-GC-O; Key aroma-active compounds; Aroma extract dilution analysis
资金
- National Science Technology Supporting Project [2012BAD34B03, 2012BAK17B11]
- National High Technology Research and Development Program of China (863 Program) [SS2012AA022502, SS2013AA102106]
- Key Technology R&D Program of Guangdong Province [2011A020102001, 2012cxy004]
Two types of Chinese soy sauce, high-salt liquid-state fermentation soy sauce (HLFSS) and low-salt solid-state fermentation soy sauce (LSFSS), were used to investigate their differences in aroma profile by head-space solid-phase microextraction (HS-SPME) and gas chromatography-olfactometry/mass spectrometry (GC-O/MS). Results from descriptive sensory analysis showed that the alcoholic, cooked potato-like and caramel-like attributes were significantly higher in HLFSS, while LSFSS exhibited significantly higher sour and burnt attributes. In addition, aroma extract dilution analysis (AEDA) revealed 37 and 33 odour-active regions for HLFSS and LSFSS, respectively. Ethanol, 3-methyl-1-butanol, phenylacetaldehyde, 4-ethyl-2-methoxyphenol, 2-methoxy-4-vinylphenol and 3-(methylthio)propanal detected in HLFSS showed the highest flavour dilution (FD) factors, while 3-methylbutanal, phenylacetaldehyde and ethyl propanoate possessed the highest FD factors in LSFSS. Therefore, the traditional Chinese soy sauce HLFSS contained more complex volatiles and exhibited a richer aromatic profile compared with LSFSS. (C) 2013 Elsevier Ltd. All rights reserved.
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