Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis
Screening the suitability of soy sauce for specific cooking methods from various products is beneficial for the fine development of the soy sauce industry. Multiple sensory evaluation and gas chromatography-mass spectrometry/olfactometry (GC-MS/O) analysis were combined to decode the suitability of...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/19/3693 |
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| author | Dandan Pu Yige Shi Ruixin Meng Qianqian Yong Zongyi Shi Dandan Shao Baoguo Sun Yuyu Zhang |
| author_facet | Dandan Pu Yige Shi Ruixin Meng Qianqian Yong Zongyi Shi Dandan Shao Baoguo Sun Yuyu Zhang |
| author_sort | Dandan Pu |
| collection | DOAJ |
| description | Screening the suitability of soy sauce for specific cooking methods from various products is beneficial for the fine development of the soy sauce industry. Multiple sensory evaluation and gas chromatography-mass spectrometry/olfactometry (GC-MS/O) analysis were combined to decode the suitability of soy sauces for cold dishes and characterize their differential aroma-active compounds. Thirty-two kinds of soy sauce with 42 sensory descriptors were determined via a check-all-that-apply analysis, and werefurther classified into six categories via a cluster analysis. The sensory evaluation results showed that seven soy sauce samples had the highest acceptance in each category. Solid-phase microextraction and solid phase extraction results combined with the GC-MS/O analysis results showed that a total of 38 aroma-active compounds were identified in seven soy sauce samples, among which 2-methoxy-phenol (6–93), ethyl acetate (2–48), 3-methyl-1-butanol (4–30), 3-methyl-butanal (5–24), methional (0–22), dimethyl trisulfide (5–19) and dimethyl disulfide (0–8) showed a higher relative odor activity value (ROAV). A partial least squares regression prediction combined with additional tests further confirmed that 2,5-dimethyl-pyrazine; 2,6-dimethyl-pyrazine; and 2-ethyl-6-methyl-pyrazine significantly contributed to the roasted attributes, methional significantly contributed to the sauce-like notes, ethanol significantly contributed to the alcoholic notes and 2-methoxy-phenol significantly contributed to the smoky notes. 2,5-Dimethyl-pyrazine; methional; 2,6-dimethyl-pyrazine and 2-ethyl-6-methyl-pyrazine significantly contributed to the caramel-like attributes. |
| first_indexed | 2024-03-10T21:44:40Z |
| format | Article |
| id | doaj.art-67cff66e43134d4192daba1b6ecf512c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:44:40Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-67cff66e43134d4192daba1b6ecf512c2023-11-19T14:24:24ZengMDPI AGFoods2304-81582023-10-011219369310.3390/foods12193693Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental AnalysisDandan Pu0Yige Shi1Ruixin Meng2Qianqian Yong3Zongyi Shi4Dandan Shao5Baoguo Sun6Yuyu Zhang7Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, ChinaFood Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, ChinaFood Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, ChinaYantai Shinho Enterprise FOODS Co., Ltd., Yantai 264000, ChinaYantai Shinho Enterprise FOODS Co., Ltd., Yantai 264000, ChinaYantai Shinho Enterprise FOODS Co., Ltd., Yantai 264000, ChinaFood Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, ChinaFood Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, ChinaScreening the suitability of soy sauce for specific cooking methods from various products is beneficial for the fine development of the soy sauce industry. Multiple sensory evaluation and gas chromatography-mass spectrometry/olfactometry (GC-MS/O) analysis were combined to decode the suitability of soy sauces for cold dishes and characterize their differential aroma-active compounds. Thirty-two kinds of soy sauce with 42 sensory descriptors were determined via a check-all-that-apply analysis, and werefurther classified into six categories via a cluster analysis. The sensory evaluation results showed that seven soy sauce samples had the highest acceptance in each category. Solid-phase microextraction and solid phase extraction results combined with the GC-MS/O analysis results showed that a total of 38 aroma-active compounds were identified in seven soy sauce samples, among which 2-methoxy-phenol (6–93), ethyl acetate (2–48), 3-methyl-1-butanol (4–30), 3-methyl-butanal (5–24), methional (0–22), dimethyl trisulfide (5–19) and dimethyl disulfide (0–8) showed a higher relative odor activity value (ROAV). A partial least squares regression prediction combined with additional tests further confirmed that 2,5-dimethyl-pyrazine; 2,6-dimethyl-pyrazine; and 2-ethyl-6-methyl-pyrazine significantly contributed to the roasted attributes, methional significantly contributed to the sauce-like notes, ethanol significantly contributed to the alcoholic notes and 2-methoxy-phenol significantly contributed to the smoky notes. 2,5-Dimethyl-pyrazine; methional; 2,6-dimethyl-pyrazine and 2-ethyl-6-methyl-pyrazine significantly contributed to the caramel-like attributes.https://www.mdpi.com/2304-8158/12/19/3693aroma-active compoundcheck-all-that-applygas chromatography-mass spectrometry/olfactoryquantitative descriptive analysissoy sauce |
| spellingShingle | Dandan Pu Yige Shi Ruixin Meng Qianqian Yong Zongyi Shi Dandan Shao Baoguo Sun Yuyu Zhang Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis Foods aroma-active compound check-all-that-apply gas chromatography-mass spectrometry/olfactory quantitative descriptive analysis soy sauce |
| title | Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis |
| title_full | Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis |
| title_fullStr | Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis |
| title_full_unstemmed | Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis |
| title_short | Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis |
| title_sort | decoding the different aroma active compounds in soy sauce for cold dishes via a multiple sensory evaluation and instrumental analysis |
| topic | aroma-active compound check-all-that-apply gas chromatography-mass spectrometry/olfactory quantitative descriptive analysis soy sauce |
| url | https://www.mdpi.com/2304-8158/12/19/3693 |
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