Effects of Different Concentrations of Solids during Fermentation on the Aroma Compounds of Soy Sauce Assessed by SPME-DSE
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Abstract:
A combination of solid phase microextraction (SPME), direct solvent extraction (DSE), and gas chromatography-mass spectrometry (GC-MS) was used to study the effects of different concentrations (S1.1, S1.5, S2.0, and S2.5) of solids during fermentation on the aroma substances in soy sauce. A total of 114 aroma components were detected by SPME and DSE, including alcohols (12 types), acids (six types), aldehydes (eight types), ketones (14 types), and esters (15 types). The results of GC-MS analysis suggested that the types of aroma compounds were the same among the four concentrations of solids, but the corresponding content were significantly different. Acid and aldehyde content showed an upward trend with an increasing concentration of solids. Among them, the content of acids in S1.1 were 2.5-fold, 2.2-fold, and 1.99-fold higher than those in S1.5, S2.0, and S2.5, respectively. Except for 2,3-butanediol and guaiacol exhibiting a relatively low content with high solid concentrations, the content of phenethyl alcohol, 2,3-methylbutanal, acetic acid, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone (HEMF), and other important flavor compounds increased with increasing concentrations of solids, further suggesting that an increase in the concentration of solids is beneficial for the balance of aroma compounds in soy sauce.
