2014, 30(11):204-212.
Abstract:
The aroma compositions of soy sauce were analyzed using headspace–solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry/olfactometry (GC-MS/O). A total of 109 volatile compounds were isolated and identified by GC-MS. Among them, alcohols were dominant (75.82%), followed by aldehydes, esters, acids, and furanones. Thirty-nine aroma-active compounds were identified by GC-MS/O. The key aroma-active compounds were 3-methylbutanal, 2-methylbutanal, 2-methylpropanal, 3-(methylthio) propanal, ethanol, 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone (HEMF), phenylacetaldehyde, 1-octen-3-ol, ethyl isobutyrate, 2-methylbutanol, 3-methylbutanol, dimethyl trisulfide, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), acetic acid, and 2-methoxyphenol. Their odor activity values (OAVs) were above 20, and their aroma intensity scores were more than 2.0. They contribute malty, baked potato-like, alcoholic, caramel-like, floral, mushroom-like, fruity, onion-like, and smoky flavors to the overall flavor of soy sauce, constituting the unique aroma of fermented soy sauce.
