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Abstract
SummaryA total of 214 taste compounds were identified in soy sauce by silane derivatisation coupled with gas chromatography–mass spectrometry (SD‐GC‐MS), including 74 kinds of sugars. The proportion of total sugars is highest from 37.24–77.24% among all taste compounds. In particular, rare sugars were detected and identified as the special compounds in soy sauce which come from the sugar metabolism. Rare sugars identified in soy sauce by traditional fermented technology were prominent than Japanese technology. Principal component analysis (PCA) investigation of these results showed that samples can be distinguished by sugars as the first principal component and the general evaluation index (GEI) of samples was consistent with the result of sensory evaluation. Meanwhile, sweetness had the maximum range (from −9.89 to 14.10) in all taste indexes by electronic tongue (E‐tongue) analysis.
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