Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce

Guozhong Zhao; Li-Li Ding; Hadiatullah Hadiatullah; Shu Li; Xiaowen Wang; Yunping Yao; Jinyu Liu; Shengping Jiang

doi:10.1016/j.foodchem.2019.126054

Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce

Food Chem. 2020 May 15:312:126054. doi: 10.1016/j.foodchem.2019.126054. Epub 2019 Dec 17.

Authors

Guozhong Zhao¹, Li-Li Ding², Hadiatullah Hadiatullah¹, Shu Li¹, Xiaowen Wang³, Yunping Yao⁴, Jinyu Liu⁵, Shengping Jiang⁵

Affiliations

¹ State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China; Demonstration Center of Food Quality and Safety Testing Technology, Tianjin University of Science and Technology, 300457 Tianjin, China.
² State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China; The Research Centre of Modern Analysis Technology, Tianjin University of Science and Technology, Tianjin, China.
³ College of Food Science and Engineering, Shanxi Agricultural University, Shanxi 030801, China.
⁴ State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China; Demonstration Center of Food Quality and Safety Testing Technology, Tianjin University of Science and Technology, 300457 Tianjin, China. Electronic address: yaoyunping1314@163.com.
⁵ The Research Centre of Modern Analysis Technology, Tianjin University of Science and Technology, Tianjin, China.

PMID: 31874409
DOI: 10.1016/j.foodchem.2019.126054

Abstract

In this work, a total of 35 important aroma compounds with odor activity values (OAVs) greater than 1 were detected by gas chromatography-mass spectrometry (GC-MS) in traditional Chinese-type soy sauce. Of these, fragrant compounds with aromatic rings (20 compounds) accounted for a large proportion, over 57%. Combining principal component analysis and GC-olfactometry-MS (GC-O-MS), 5-methyl-2-furanmethanethiol (OAV: 284-467), 3-methylbutanal (OAV: 409-938), phenylacetaldehyde (OAV: 47.4-566), 2-phenylethanol (OAV: 7.41-14.3), phenylethyl acetate (OAV: 7.00-18.1) and ethyl phenylacetate (OAV: 12.7-21.3) were confirmed as the typical fragrant compounds among all samples. Furthermore, full two-dimensional gas mass spectrometry (GC × GC-TQMS) was applied and 414 aroma compounds were identified, which included another 85 fragrant compounds with aromatic rings.

Keywords: 2-Acetyl-1-pyrroline (PubChem CID: 522834); 2-Methoxy-phenol (PubChem CID: 460); 2-Phenylethanol (PubChem CID: 6054); 5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone (PubChem CID: 93111); Aroma compounds; Ethyl phenylacetate (PubChem CID: 7590); Flavor; Fragrant compounds; Methanol (PubChem CID: 887); Phenylacetaldehyde (PubChem CID: 998); Phenylethyl acetate (PubChem CID: 7654); Sodium chloride (PubChem CID: 5234); Sodium sulfate (PubChem CID: 24436); Soy sauce.

MeSH terms

Gas Chromatography-Mass Spectrometry / methods
Odorants / analysis*
Olfactometry / methods
Principal Component Analysis
Soy Foods / analysis*