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Volatile Compounds in Fermented and Acid‐hydrolyzed Soy Sauces
Author(s) -
Lee S.M.,
Seo B.C.,
Kim YoungSuk
Publication year - 2006
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2006.tb15610.x
Subject(s) - chemistry , benzoic acid , acetic acid , odor , fermentation , hydrolysis , butyric acid , organic chemistry , formic acid , food science , alcohol , ethanol
Volatile compounds in fermented and acid‐hydrolyzed soy sauces were isolated and analyzed using solvent extraction and solid‐phase microextraction. Quantitatively, alcohols and esters were dominant in the volatiles of fermented soy sauce, whereas heterocyclic compounds, including pyrazines and furans, and acids were relatively abundant in the acid‐hydrolyzed soy sauce. The odor‐active compounds were also evaluated. The major odor‐active compounds of fermented soy sauce were acetic acid, furfuryl alcohol, 2‐methoxyphenol, benzeneethanol, benzoic acid, butyric acid, 2‐ethyl‐4‐hydroxy‐5‐methyl‐3(2H) furanone, and 2‐methylbutanal, whereas acetic acid, 2‐methoxyphenol, formic acid, benzoic acid, 2,5‐dimethylpyrazine, 2,6‐dimethylpyrazine, butyric acid, 2,6‐dimethoxyphenol, 3‐hydroxy‐2‐methyl‐4H‐pyran‐4‐one, 2‐acetyl‐5‐methylfuran, 2,5‐dimethyl‐3‐ethylpyrazine, and 2‐methylbutanal constituted the major odor‐active compounds of acid‐hydrolyzed soy sauce.