Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches.

Jia Huang,Zhimin Zhang,Haitao Chen,Binshan Liu,Baoguo Sun,Yuping Liu

doi:10.3390/foods10071492

Jia Huang, Zhimin Zhang + Show 4 more

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https://doi.org/10.3390/foods10071492

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Abstract

To investigate the key odor-active compounds in children’s soy sauce (CSS), volatile components were extracted by means of solvent extraction coupled with solvent-assisted flavor evaporation (SE-SAFE) and solid-phase microextraction (SPME). Using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS), we identified a total of 55 odor-active compounds in six CSSs by comparing the odor characteristics, MS data, and retention indices with those of authentic compounds. Applying aroma extract dilution analysis (AEDA), we measured flavor dilution (FD) factors in SE-SAFE isolates, ranging from 1 to 4096, and in SPME isolates, ranging from 1 to 800. Twenty-eight odorants with higher FD factors and GC-MS responses were quantitated using the internal standard curve method. According to their quantitated results and thresholds in water, their odor activity values (OAVs) were calculated. On the basis of the OAV results, 27 odorants with OAVs ≥ 1 were determined as key odorants in six CSSs. These had previously been reported as key odorants in general soy sauce (GSS), so it was concluded that the key odorants in CSS are the same as those in GSS.

Highlights

Soy sauce (SS) originated in China about 2700 years ago [1]
In order to confirm if the odorants contributing to the characteristic odor of children’s soy sauce (CSS) had been extracted, the odors of the isolates obtained were evaluated by three well-experienced evaluators
The results showed that both the liquid extract obtained by solvent extraction coupled with solvent-assisted flavor evaporation (SE-SAFE) and the fiber of solid phase microextraction (SPME) had the same overall aroma profile as CSS

Summary

Introduction

Soy sauce (SS) originated in China about 2700 years ago [1]. As a kind of condiment, SS was mainly manufactured in Asian countries, but it was consumed in various places around the world. With the rapid development of children’s food, many children’s soy sauces (CSSs) have been supplied in the Chinese market. These CSSs are claimed to have more nutritional elements, to be manufactured by a special process, and to be more suitable for consumption by children; their prices are much higher than those of general SS (GSS). Odor is one of the important sensory properties of CSS; to our knowledge, there have been no reports to date on the flavor constituents of CSS, nor is there a Chinese standard for CSS. Gas chromatographyolfactometry (GC-O) analysis has been used as an effective method to screen the odor-active compounds from the volatiles in food extracts. Eleven odor-active compounds were identified, and methional, 3-methylbutanoic acid, guaiacol, 2,5-dimethyl-4-hydroxy-3(2H)furanone (DMHF) and

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