Quality Of Soy Sauce Research Articles

Studies of soy sauce sterilization and its special flavour improvement by gamma-ray irradiation

Experimental studies for sterilizing 12 kinds of soy sauce with gamma-ray irradiation showed that both of effects for sterilization and improving flavour and quality of soy sauce were obtained simultaneously. All colibacillus in soy sauce were sterilized using 1 kGy radiation dose and total bacteria count in soy sauce can be reduced to below national standard at 5 kGy dose ( 5x10 4count/ml ). But above 10 kGy dose is needed to kill all bacteria in soy sauce. The significant changes on chemical components in soy sauce irradiated at 5–7 kGy dose took place: raduceing-sugar increased by 1–10%, total amount of 18 kinds of free amino acid raised between 3.5–28 %, emerging-sweet smell substances which have low boiling point, such as alchols, aldehydes and esters obviously increased. The taste-specialists from some soy sauce factories concluded that flavour and quality of soy sauce irradiated are better than non-irradiated.

DIFFERENTIATION OF THE AROMA QUALITY OF SOY SAUCE BY STATISTICAL EVALUATION OF GAS CHROMATOGRAPHIC PROFILES

ABSTRACTStepwise discriminant analysis (SDA) and principal component analysis (PCA) were applied to quantitative gas chromatographic (CC) profiles of soy sauce volatiles in order to compare soy sauce quality evaluated by sensory evaluation with GC data. Although the brands of soy sauce were roughly separated into four groups on the basis of canonical score with the same tendency of the sensory rank, SDA correctly classified each sample into the proper group of the 8 groups. The six PCs among 8 factors extracted from the selected 39 peaks by the PCA showed significant relationships with the sensory evaluation in multiple regression analysis. The first PC showed a 55% of contributing proportion. The importance of harmonious balance of each aroma compound for the aroma quality was evident from a comparison of the six PCs.