Chemical Characteristics of Three Kinds of Japanese Soy Sauce Based on Electronic Senses and GC-MS Analyses.

Guozhong Zhao,Fuping Zheng,Yixu Feng,Yunping Yao,Hadiatullah Hadiatullah

doi:10.3389/fmicb.2020.579808

Abstract

Japanese soy sauce has become more acceptable by Chinese consumers due to its umami taste. However, the volatile flavor compounds and taste characters have not been fully clarified. This study aimed to explore the flavor characteristics of three kinds of Japanese soy sauce, including Koikuchi Shoyu, Usukuchi Shoyu, and Amakuchi Shoyu. The secret of volatile flavor substances was investigated by Gas Chromatography-Mass Spectrometry (GC-MS) and electronic nose, while taste compounds were investigated by silylation GC-MS and electronic tongue (E-tongue). A total of 173 volatile flavor substances and 160 taste compounds were identified. In addition, 28 aroma compounds with odor activity values (OAV) ≥ 1 were considered as the typical flavors. We found that alcohols and aldehydes were in high abundance in Japanese soy sauce, but only a small portion of pyrazines and esters were. Based on electronic nose and GC-MS analysis, Koikuchi Shoyu gives more contribution to aroma compounds, while Usukuchi Shoyu and Amakuchi Shoyu give the sourness and sweetness features based on E-tongue and silylation GC-MS analysis. In this study, 50 kinds of sugars were detected that contributed to the sweetness of soy sauce. This study will provide new insight into the flavor characteristics of Japanese soy sauce that potentially contribute to the innovation and development of soy sauce.

Highlights

Soy sauce, produced mainly in China or Japan, is widely consumed as a food condiment or seasoning in Asian countries and other neighboring countries, to improve the appetite, desirable flavor, and digestion
The 10 important sensors were compared by loading analysis (LDA), which is useful for identifying the important sensors according to the values of loading parameters for a particular principal component, which might be responsible for discrimination in the current pattern file (Gao et al, 2017)
The results showed that Koikuchi Shoyu had more advantages in aroma than two other Japanese soy sauce, Usukuchi Shoyu and Amakuchi Shoyu

Summary

Introduction

Soy sauce, produced mainly in China or Japan, is widely consumed as a food condiment or seasoning in Asian countries and other neighboring countries, to improve the appetite, desirable flavor, and digestion. The quality of soy sauce may determine its acceptability to consumers, which has given manufacturers a new challenge. Japanese soy sauce has attracted more attention due to its unique and high-quality flavor. The fermentation method of soy sauce has been modified in Japan, but it is still traditional in China today. Japanese soy sauce has improved the brewing process, which has been introduced in some factories in China

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