Differences in Volatile Profiles of Different Soy Sauce Mashes
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Abstract:
The use large-scale fermenters in the place of the traditional fermentation ponds in the production of high-salt liquid-state fermented soy sauce represents an important step in the modernization of the soy sauce industry. However, the soy sauce from the fermentation pond (FPSS) tended to have more intense soy sauce flavor than the soy sauce from the large-scale fermenters (LFSS), which might be associated with the differences in the surface area of soy sauce mashes in contact with light and air. Therefore, in this study, the composition and concentrations of volatile compounds in these two kinds of soy sauce mashes were compared. The obtained results showed that some key aroma-active compounds in FPSS, such as 2-methyl-1-propanol, 3-methyl-1-butanol, 2-methyl-1-butanol, phenylethyl alcohol, phenylacetaldehyde, 3-methylbutanoic acid, 2-methylbutanoic acid, 4-ethylphenol, 4-ethyl-2-methoxy-phenol and 2-methoxyphenol, were more abundant in the top mash than in the bottom mash of soy sauce. Whereas, the key aroma-active compounds in LFSS, such as 1-octen-3-ol and methional, were more abundant in the bottom mash than in the top mash. The consistency of such differences in these compounds indicated that the formation of key aroma-active compounds in soy sauce was affected by the surface area of soy sauce mashes. Greater Maillard reaction occurring in the top soy sauce mash while yeast and lactic acid bacteria being more active in the bottom soy sauce mash could be the significant causes of the differences in the aroma-active compounds between the top and bottom mashes.
