Comparison of Antioxidant Activities and Flavor Compounds of Soy Sauces Prepared with Yellow Soybean and Black Soybean
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Abstract:
The differences of Chinese traditional high-salt diluted soy sauce prepared with two kinds of protein raw materials, including soybean and black bean were studied under the same process in this study. We compared the characteristics of the two kinds of soy sauces, including basic components, antioxidant activity as well as the volatile flavor components extracted by headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that total nitrogen, amino nitrogen, reducing sugar in black bean soy sauce were significantly higher than those in soybean soy sauce (p<0.05), while soy sauce contained more umami amino acid. Besides, the antioxidant activity of black bean soy sauce was higher than that of soy sauce. Correlation analysis indicated that the total phenolics, total flavonoids and melanoidins could be inferred as the main antioxidant substances in soy sauce. There were significant differences in the types and content of volatile flavors in the two soy sauces (p<0.05), and a total of 98 substances were identified. There were 63 kinds and 59 kinds of total flavor substances in soybean sauce and black bean soy sauces, respectively, and their total peak area were 297.6×107and 213.6×107 , respectively. Comprehensive analysis showed that soy sauce was mellow and prominent, while black bean soy sauce contained more harmonious flavor because its main volatile components were more balanced.
