Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC-olfactometry-MS and sensory evaluation

Abstract

Activity of odor compounds of soy sauces has not been fully determined so far. Herein, a new switchable GC/GC × GC-olfactometry-mass spectrometry system for simultaneous GC × GC-MS analysis and sniffing of each odor-active substance through a single injection was used for the aroma extract dilution analysis of five regular high-salt liquid-state soy sauces (HLS). Methional, maltol, guaiacol, 4-ethylguaiacol, 2-acetylpyrrole, 2-acetylfuran, 2-phenylethanol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone showed high flavor dilution (FD) factors. The FD factors of all odor-active compounds in different odor attributes were summed up (score) to evaluate the odor characteristics of the samples. Cooked potato-like odor was the most important characteristic. The difference in the odor characteristics were mainly reflected in the balance of caramel-like/sweet, roasted/roasted nut-like, spicy/burnt, and unpleasant odor intensity; the fruity odor intensity was the weakest. This study will provide a better understanding of the odor characteristics and key odor-active compounds in Chinese regular commercial HLS.

Keywords: Aroma extract dilution analysis (AEDA); Odor-active compounds; Sensory evaluation; Soy sauce; Switchable GC/GC × GC–olfactometry–mass spectrometry (SGC/GC(2)-O-MS).