Aroma Components of Processed Soybean Foods and Their Characteristics—Study on Attractive Food Flavors—

Abstract

The variety of processed food products in Japan is vast compared to the rest of the world; processed soybean foods are no exception. Miso, soy sauce, soy milk, and tofu are the main processed soybean product groups. For processed food products that provide a mellow and attractive flavor, the aroma is one of the most important factors controlling the value of the products, and it is a significant challenge to achieve a high quality aroma with good palatability. Therefore, to create attractive processed soybean food products, fundamental knowledge of the key aroma constituents (potent and off-flavor odorants) in processed soybean foods and their chemical and sensory behaviors is strongly needed. In this article, I will introduce part of our research focusing on the potent odorants and their characteristics in miso as well as the topic of enhancing the effect of saltiness due to aroma.