Characterization of key odor-active compounds in high quality high-salt liquid-state soy sauce

Abstract

Solid-phase microextraction and liquid–liquid extraction with gas chromatography– olfactometry–mass spectrometry (GC–O–MS) were used to analyze four award-winning high-salt liquid-state soy sauces (HLS). In this study, 110 volatile odor compounds were detected using GC–O–MS. Twenty key odor-active compounds with a flavor dilution factor ≥ 1024 were identified through aroma extract dilution analysis(AEDA), of which 11 compounds had odor activity values > 1; these were methional, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), guaiacol, 4-hydroxy-2(or 5)-methyl-5(or 2)-ethyl-3(2 H)-furanone (HEMF), 1-hydroxy-2-propanone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 2-ethyl-6-methylpyrazine, 3-methyl-1-butanol, 2,6-dimethylpyrazine, ethyl benzoate, and 4-ethylguaiacol. Sensory evaluation showed that roasted, cooked potato-like, seasoning-like, and smoky odors were the main odor characteristics in the award-winning HLS. Electronic nose analysis indicated that the odor characteristics of the four samples were significantly different and could be distinguished from each other. This study helps to understand and explore the odor characteristics and key odor components of the award-winning HLS.