Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches
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 chroma...
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| Format: | Article |
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MDPI AG
2021-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/7/1492 |
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| author | Jia Huang Haitao Chen Zhimin Zhang Yuping Liu Binshan Liu Baoguo Sun |
| author_facet | Jia Huang Haitao Chen Zhimin Zhang Yuping Liu Binshan Liu Baoguo Sun |
| author_sort | Jia Huang |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T10:00:56Z |
| format | Article |
| id | doaj.art-a9dd3133cd6d4d13ac4990a6998f52c8 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T10:00:56Z |
| publishDate | 2021-06-01 |
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| series | Foods |
| spelling | doaj.art-a9dd3133cd6d4d13ac4990a6998f52c82023-11-22T01:58:42ZengMDPI AGFoods2304-81582021-06-01107149210.3390/foods10071492Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science ApproachesJia Huang0Haitao Chen1Zhimin Zhang2Yuping Liu3Binshan Liu4Baoguo Sun5School of Light Industry, Beijing Technology and Business University, Beijing 100048, ChinaSchool of Light Industry, Beijing Technology and Business University, Beijing 100048, ChinaSchool of Light Industry, Beijing Technology and Business University, Beijing 100048, ChinaSchool of Light Industry, Beijing Technology and Business University, Beijing 100048, ChinaSchool of Light Industry, Beijing Technology and Business University, Beijing 100048, ChinaSchool of Light Industry, Beijing Technology and Business University, Beijing 100048, ChinaTo 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.https://www.mdpi.com/2304-8158/10/7/1492children soy saucegas chromatography-olfactometryAEDAFD factorquantitative measurementsOAV |
| spellingShingle | Jia Huang Haitao Chen Zhimin Zhang Yuping Liu Binshan Liu Baoguo Sun Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches Foods children soy sauce gas chromatography-olfactometry AEDA FD factor quantitative measurements OAV |
| title | Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches |
| title_full | Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches |
| title_fullStr | Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches |
| title_full_unstemmed | Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches |
| title_short | Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches |
| title_sort | investigations on the key odorants contributing to the aroma of children soy sauce by molecular sensory science approaches |
| topic | children soy sauce gas chromatography-olfactometry AEDA FD factor quantitative measurements OAV |
| url | https://www.mdpi.com/2304-8158/10/7/1492 |
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