文献类型：期刊文献

英文题名：Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce

作者：Gao, Xianli[1];Feng, Tuo[1];Sheng, Mingjian[2];Wang, Bo[1];Wang, Zejian[3];Shan, Pei[1];Zhang, Yaqiong[1];Ma, Haile[1]

机构：[1]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China;[2]Honworld Grp Ltd, 299 Zhongxing Ave, Huzhou 313000, Peoples R China;[3]East China Univ Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China

年份：2021

卷号：364

外文期刊名：FOOD CHEMISTRY

收录：;EI(收录号：20212610556813);WOS:【SCI-EXPANDED(收录号:WOS:000685899800003)】；

基金：This research was supported by the following funding programs: the Special Fund for Science and Technology Development of Zhongshan (2018A1007) , the National Natural Science Foundation of China (31801537) , the National Key R&D Program of China (2018YFD0700100) , the China Postdoctoral Science Foundation (2016M600380) .

语种：英文

外文关键词：Black soybean; Black soybean sauce; Soy sauce; Aroma compound; Aroma recombination

摘要：Black soybean sauce's (BSS) aroma was scarcely investigated, which seriously affected BSS's quality and consumers' preference. Thus the aroma compounds in BSS were characterized using gas chromatography-mass spectrometry/gas chromatography-olfactometry coupling with recombination and omission experiments. Sensory evaluation showed the fruity odor was increased by 63% and the malty, alcoholic, floral, smoky, caramel like and sour odors were decreased by 24-35% when compared to the control soy sauce (SS, p < 0.05). Totally, 126 volatile compounds, 44 aroma-active compounds and 22 vital aroma-active compounds were identified in BSS. Compared to SS, BSS exhibited a distinctive aroma characteristics which was caused by significantly higher odor activity values (OAVs) of 3-methylbutyl acetate (357%), ethyl propanoate (144%), ethyl 3-methylbutanoate (70%), ethyl 2-methylbutanoate (102%) and lower OAVs of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (52%), 4hydroxy-2-ethyl-5-methyl-3(2H)-furan-3-one (50%), ethanol (48%), 4-vinylguaiacol (41%), 3-methylthiopropanal (37%), 3-methylbutanol (33%), 4-ethylguaiacol (28%). The results would contribute to BSS's quality control and aroma improvement.