Abstract
Considering the important influence of longtime (150 day) moromi fermentation and heat treatment on the aroma formation of traditional Chinese-type soy sauce (TCSS), volatile compounds in samples taken from different stages of moromi fermentation and heat treatment were analyzed by solid phase microextraction coupled with gas chromatography-mass spectrometry. Results showed that a total of 76 volatile compounds were identified in all the samples, and most of the volatile compounds were common. During 150 day of moromi fermentation, relative contents of acids, alcohols, aldehydes and ketones, esters, and furan(one)s along with all the sensory attributes of acidic, alcoholic, fruity, caramel-like, smoky, and malty changed greatly. Notably, relative contents of alcohols, aldehydes and ketones along with the sensory intensities of alcoholic, caramel-like, and smoky of heated sample (80°C/60 min) decreased markedly, whereas there were slight increases in relative contents of furan(one)s, phenols, and sulfur-containing compounds of it. Long-time moromi fermentation and heat treatment have significant influence on the formation and relative contents of volatile compounds in TCSS, whereas changes in volatile compounds and their relative contents of the samples were responsible for the differences in sensory attributes.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Wanakhachornkrai P, Lertsiri S. Comparison of determination method for volatile compounds in Thai soy sauce. Food Chem. 83: 619–629 (2003)
Yan LJ, Zhang YF, Tao WY, Wang LP, Wu SF. Rapid determination of volatile flavor components in soy sauce using head space solidphase microextraction and gas chromatography-mass spectrometry. Chin. J. Chromatogr. 26: 285–291 (2008)
Petra S, Peter S. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science. J. Agr. Food Chem. 55: 6262–6269 (2007)
Sugiyama SI. Selection of micro-organisms for use in the fermentation of soy sauce. Food Microbiol. 1: 339–347 (1984)
Lee SM, Seo BC, Kim YS. Volatile compounds in fermented and acid-hydrolyzed soy sauce. J. Food Sci. 71: 146–156 (2006)
Nunomura N, Sasaki M, Asao Y, Yokosuka T. Shoyu (soy sauce) flavor components: Basic fraction. Agr. Biol. Chem. Tokyo 42: 2123–2128 (1978)
Nunomura N, Sasaki M, Yokosuka T. Shoyu (soy sauce) flavor components: Acidic fractions and the characteristic flavor component. Agr. Biol. Chem. Tokyo 44: 339–351 (1980)
Nunomura N, Sasaki M, Yokosuka T. Shoyu (soy sauce) flavor components: Neutral fraction. Agr. Biol. Chem. Tokyo 48: 1753–1762 (1984)
Baek HH, Kim HJ. Solid phase microextraction-gas chromatographyolfactometry of soy sauce based on sample dilution analysis. Food Sci. Biotechnol. 13: 90–95 (2004)
Nicholas C, Tom DW, Solomon KD, Jemmy ST, Herwig B, Luc DV. Fermentation of cocoa beans: Influence of microbial activities and polyphenol concentrations on the flavor of chocolate. J. Sci. Food Agr. 88: 2288–2297 (2008)
Zhang JH, Zhen ZY, Zhang WG, Zeng T, Zhou GH. Effect of intensifying high-temperature ripening on proteolysis, lipolysis, and flavor of Jinhua ham. J. Sci. Food Agr. 89: 834–842 (2009)
Feng XM, Larsen TO, Schnurer J. Production of volatile compounds by Rhizopus oligosporus during soybean and barley tempeh fermentation. Food Microbiol. 113: 133–141 (2007)
Qin LK, Ding XL. Formation of taste and odor compounds during preparation of douchiba, a Chinese traditional soy-fermented appetizer. J. Food Biochem. 31: 230–251 (2007)
Bull SM, Yong FM, Wong HA. The production of aroma by Aspergillus orazye during the preparation of soy sauce koji. Food Chem. 17: 251–264 (1985)
AOAC. Official Methods of Analysis of AOAC Intl. 16th ed. Method 32.1.22, 32.1.02, 32.1.14. Association of Official Analytical Chemists, Arlington, VA, USA (1995)
Jiang JJ, Zeng QX, Zhu ZW, Zhan LY. Chemical and sensory changes associated yu-lu fermentation process-A traditional Chinese fish sauce. Food Chem. 104: 1629–1634 (2007)
Chou CC, Ling MY. Biochemical changes in soy sauce prepared with extruded and traditional raw materials. Food Res. Int. 31: 487–492 (1998)
Kim JS, Lee YS. A study of chemical characteristics of soy sauce and mixed soy sauce: Chemical characteristics of soy sauce. Eur. Food Res. Technol. 227: 933–944 (2008)
Sluis CVD, Tramper J, Wijiffels RH. Enhancing and accelerating flavor formation by salt-tolerant yeasts in Japanese type soy-sauce processing. Food Sci. Technol. 12: 322–327 (2001)
Mantel MC, Masson F, Talon R. Bacterial role in flavor development. Meat Sci. 49: 111–123 (1998)
Tetsuo A. Glass capillary chromatographic profiles of soy sauce aroma correlated with sensory evaluation. Agr. Biol. Chem. Tokyo 45: 2847–2853 (1981)
Mottram DS. Flavour formation in meat and meat products: A review. Food Chem. 62: 415–424 (1998)
Dirinck P, Winne AD. Flavour characterisation and classification of cheeses by gas chromatographic-mass spectrometric profiling. J. Chromatogr. A 847: 203–208 (1999)
Curionia PMG, Bosset JO. Key odorants in various cheese types as determined by gas chromatography-olfactometry. Int. Dairy J. 12: 959–984 (2002)
Lee SJ, Ahn B. Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterization. Food Chem. 114: 600–609 (2009)
Yasuo H, Mayuko H, Yoshifumi T. 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) production in simple media by lactic acid bacterium, Lactococcus lactis subsp, cremoris IFO 3427. J. Biosci. Bioeng. 91: 97–99 (2001)
Jerkovic I, Mastelic J, Tartaglia S. A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of drycuring and frying. Food Chem. 104: 1030–1039 (2007)
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Gao, XL., Cui, C., Zhao, HF. et al. Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment. Food Sci Biotechnol 19, 889–898 (2010). https://doi.org/10.1007/s10068-010-0126-7
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10068-010-0126-7