The sensory characteristics of flour soy sauce (FSS) and bran soy sauce (WSS) were analyzed using quantitative descriptive analysis (QDA) to study the effects of different starch materials (flour and wheat bran) on the aroma quality of high-salt liquid fermentation soy sauce. The volatile profiles of soy sauce were compared by using headspace-solid-phase microextraction (HS-SPME) and liquid-liquid extraction (LLE) combined with gas chromatography-mass spectrometry (GC-MS). As shown in sensory analysis results, the acid, fragrant and malt aromas in FSS were significantly higher than those in WSS, and the caramel and smoke aroma were significantly weaker than in WSS (p<0.05). 94 volatiles were identified by GC-MS, of which acids, ketones and aldehydes were the main proportions. HS-SPME could extract high-volatile compounds, such as aldehydes and sulfur-contained compounds, and LLE was more efficient for extracting low-volatile compounds, such as furan (one) s and acid. Through the quantitative analysis of 17 key aroma-active compounds in soy sauce and calculation of aroma activity value (OAV) , there were 9 key aroma-active compounds with OAVs greater than 20. The OAV value of 3-methylbutanal was the highest, while 4-hydroxy-, 2,5-dimethyl-3(2H)-furanone (HDMF) and 2-methoxyphenol had higher OAVs than others. These compounds showed higher content in WSS than in FSS (p<0.05), which was consistent with the results of caramel-like and smoky flavor intensities in sensory analysis. The OAV value of 2-methylbutanal and 3-(methylthio) propanal in FSS were significantly higher than those in WSS (p<0.05), which was consistent with the sensory analysis of malty and potato-like flavor.
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