Comparative Analysis of the Flavor Characteristics of Seafood Sauces
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Abstract:
Commonly sold seafood sauces were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS), an electronic nose, and an electronic tongue to ascertain their flavor characteristics. Subsequently, free amino acid analysis and quantitative descriptive analysis (QDA) was conducted using sensory assessors. Principal component analysis (PCA) and comparative analyses were also performed. Ethyl acetate was the most abundant compound in five seafood sauces, with average peak intensities of >6 700. Premium fish sauce and superior oyster sauce had the highest ethyl acetate peak intensities, at 566.73 and 80.71, respectively. The seafood sauce samples also contained high levels of phenylacetaldehyde and isoamyl alcohol, with average peak intensities greater than 1 700. However, the seafood sauces did not exhibit a significant pattern in furfural content. Seafood-flavored soy sauce had the highest free amino acid content, at 0.143 nmol/μL, whereas superior oyster sauce had the highest total umami amino acid content, with glutamic acid accounting for 99.82% of the total umami amino acids. The electronic nose and tongue were able to efficiently distinguish aroma and flavor differences between the seafood sauces, while GC-IMS rapidly identified key aroma and flavor compounds. Importantly, the results obtained using electronic tongue analysis concurred with those obtained using QDA. The aromas of oyster sauce and fish sauce were significantly different from those of other samples, whereas kombu tsuyu and oyster soy sauce had similar aromas. Oyster soy sauce and seafood-flavored soy sauce had the best flavor richness of all samples, whereas oyster sauce had the poorest flavor richness. In summary, intelligent electronic sensory analysis technologies can be used to efficiently and effectively distinguish aromas and flavor differences between seafood sauces, which is likely to facilitate efforts to improve the flavor of seasoning condiments.
