Effect of Starch on the Quality of Fermented Soy Sauce
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Abstract:
Under industrial production conditions, the sensory properties, physicochemical indicators, amino acid composition and volatile profiles of flour and wheat flour mixed fermented soy sauce (FWSS) and wheat flour fermented soy sauce (WSS) were compared in this work. The results showed that there was no significant difference in other physicochemical indicators except for total acid. Most of the amino acids of FWSS had higher contents than that of WSS, and glutamic acid content (FWSS of 21.11%, WSS of 20.35%) showed the most significant difference. The volatile compounds, such as 4-hydroxy-5-ethyl-2-methyl-3(2H) -furanone (HEMF, caramel) and 4-ethyl guaiacol (4-EG, smoky), showed a higher content in FWSS than that of WSS, which was consistent with the results of the sensory evaluation, i.e. FWSS released a stronger caramel and smoky smell. Therefore, 40% flour addition instead of wheat flour in soy sauce (FWSS) industrial fermentation could reduce the total acid content and improve the aromatic richness and tasty characteristics (total acid content of FWSS was 1.15 g/100 g, total acid content of WSS was 1.24 g/100 g). Results in this work coukd provide theoretical guidance for the improvement of flavor quality of high-salt liquid fermented soy sauce.
