Effects of Aroma-Producing Yeast on the Flavor Compositions of High-salt Diluted-state Broken Coix Seed Sauce
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Abstract:
On the basis of the feasibility of using broken coix seed in the place of wheat bran for soy sauce brewing in the early stage, the effects of the addition method for aroma-producing yeast on the flavor composition of broken coix seed soy sauce were investigated by adding Saccharomyces cerevisiae (T-yeast) and Saccharomyces rouxi (S-yeast) to the sauce mash. The contents of reducing sugar, total acid, amino acid nitrogen and amino acids as well as the type and amount of volatile components resulted from different treatments were compared. When T-yeast and S-yeast were added at 2×106/g sauce on the 15th and 45th day of fermentation, the contents of reducing sugar, total acid, amino acid nitrogen and total amino acids in the sauce increased by 2.8%, 14.63%, 2.41% and 60.88%, respectively, and the types and contents of esters and alcohols in soy sauce mash were also improved significantly as compared with the blank group. The results showed that adding T yeast and S yeast to the high-salt diluted-state broken coix seed sauce mash benefited the improvement of flavor composition of the broken coix seed soy sauce, and made the sauce and ester scents of the broken coix seed soy sauce more concentrated and the flavor more mellow.
