The Study On Volatile Flavor Compounds Of Chinese Traditional Soy Sauce

Soy sauce flavor components are influenced by raw materials, processing techniques andother aspects. In order to make clear of flavor change law, liquid-liquid extraction(LLE), solidphase microextraction(SPME) and vacuum simultaneous distillation and extraction(V-SDE)were used to enrich volatile components of different raw materials fermented soy sauce,different fermented time soy sauce and the soy sauce before and after heating. These enrichedcomponents were then analysed by GC-MS. Base on the results, a preliminary discuss werelaunched.1. Solid phase microextraction(SPME) extraction conditions of flavor compounds wereoptimized with a simulated system of blended soy sauce. Based on single factor experimentsand Box-Behnken central design,the optimal extraction conditions were obtained by responsesurface methodology as follows: using PDMS/DVB, concentration of NaCl10%,extractiontemperature44℃and extraction time36min. Liquid–liquid extraction was also optimize. Theoptimal extraction conditions were as follows: nature pH、nature NaCl concentration、dichloromethane as solvent、extraction temperature30℃、extraction time25min.2. Different raw materials fermented soy sauce flavor components were compared, andthe results show that: soybean、bran、flour fermented soy sauce has the most abundantcompounds, and has the greatest acids content, however alcohols、esters are not enough.defatted soybean、wheat brewing soy sauce has the second abundant compounds, the mainflavor compounds are alcohols/esters/aldehydes, besides pyrizine are more than others rawmaterial fermented soy sauce. soybean、flour fermented soy sauce has the least abundantcompounds, the main flavors are alcohols、esters、heterocycle ketone. Others compositions arecoordinated. totally72compounds are shared by3kinds of soy sauce.3. Comparing the flavor substances of1month、2months and3months fermentationperiod soy sauces, we found with soy sauce fermentation time extended,the kinds ofcompounds were increased,and the main compositio n changed from single alcohols toalcohols, esters, heterocyclic and heterocyclic ketone. The change process is mainly in thesecond month.4. After heating process, soy sauce flavor composition has a degree of change. The relative content of alcohols, phenol, sulfur compounds, low molecular acids are reduction tovarying degrees, while the relative content of heterocyclics, heterocyclic ketones, ketones,aldehydes, and high molecular acids increased differently. The relative content of aminoderivatives almost unchanged.13-Erucamide increased dramatically.