Effect Of Aroma-taste Interaction On Flavor Of Soy Sauce

The aroma and taste of soy sauce(a traditional fermented condiment)are important quality indexes.The material basis of aroma and taste in soy sauce and the interaction between them affected the flavor perception of consumers,which would provide an important theoretical basis for the upgrading and development of product quality in the traditional condiment industry.The material basis of aroma and taste has been studied,however,the effect of aroma-taste interaction on the flavor characteristics of products was still not clear.Therefore,this study aims to analyze the non-volatile compounds in Chinese and Japanese soy sauce by using high performance liquid chromatography(HPLC)and gas chromatography mass spectrometry(GC-MS)combined with derivatization method,and then reconstructed their taste model and key taste model.On this basis,the effects of different taste model matrix and different concentrations of components on the release of aroma-active compounds were studied.Subsequently,the aroma-active compounds,selected by Gas Chromatography/Olfactometry-Associated Taste(GC/O-AT),were added to brine,monosodium glutamate(MSG)solution and soy sauce,to analyze their abilities in enhancing saltiness and umami.The main contents and results are as follows:(1)The non-volatile compounds in Chinese and Japanese soy sauce were qualitatively and quantitatively identified by using HPLC and GC-MS combined with derivatization method,and 49 non-volatile compounds were separated and identified,including 19 amino acids,8 sugars,6 sugar alcohols,8 organic acids and 8 others.According to the taste characteristics of the above compounds,the taste substances are divided into six groups,namely: salty(group 1),umami(group 2),sweet(group 3),sour(group 4),bitter(group 5)and tasteless(group 6).(2)The six groups of taste compounds were added to the water at their natural concentration in soy sauce to reconstruct the taste model of Chinese and Japanese soy sauce.The sensory results showed that the recombination taste models were not significantly different from the taste profile of the soy sauce respectively.By omission test,key taste model of Chinese soy sauce were built using salt,glutamic acid,lysine,isoleucine,leucine,phenylalanine,sucrose,lactic acid,citric acid and >500 Da component;for the key taste model of Japanese soy sauce,serine,glucose and pyroglutamic acid were added,and phenylalanine and sucrose were removed.They could imitate the typical taste characteristics of Chinese and Japanese soy sauce respectively.(3)After mixing the aroma model and taste matrix model of Chinese and Japanese soy sauce,quality description analysis and GC-MS analysis were carried out to clarify the influence of the matrix on aroma perception and the release rate of odorants,respectively.The results of sensory analysis showed that stronger smoky,floral,and fruity aromas could be perceived in the samples using Japanese soy sauce matrix,while stronger cooked-potato like and malty aromas could be perceived in the samples with the Chinese soy sauce matrix.The results of GC-MS showed that the Chinese matrix would increase the release rates of ethanol,2-methyl-propanol,3-methyl-butanal,2-methyl-butanal and 1-octen-3-ol,while the Japanese soy sauce matrix would enhance the release rates of acetic acid,furfural and phenylacetaldehyde.(4)SPME-GC-MS was used to analyze the effects of 10 matrix components with different concentrations on the release of aroma compounds in soy sauce.Lactic acid could promote the release of some aroma compounds,while inhibit the release of other compounds;sucrose could promote the release of most compounds,and the release rate of a small part of the compounds would be decreased at high sucrose concentrations;with the increasing concentration of sucrose,the release of most compounds was promoted;the >500 Da component could inhibit the release of most compounds,generally,the higher the concentration,the higher the inhibition rate.(5)Thirty-two aroma compounds related to taste(sour,sweet,bitter,salty and umami)were selected by using GC/O-AT technology in soy sauce.Four odorants associated with salty taste and two odorants associated with umami taste were applied to 0.3% Na Cl solution,0.3%MSG solution and soy sauce.A sensory panellist was composed of 25 evaluator.Sensory results showed that 3-(methylthio)propanal,1-octen-3-ol,3-(methylthio)propanol and2,5-dimethylpyrazine could significantly enhance the saltiness intensity of the 0.3% Na Cl solution(OISE > 0,p < 0.05).Six aroma compounds 3-(methylthio)propanal,dimethyl trisulfide,3-(methylthio)propanol,4-hydroxy-2,5-dimethyl-3(2H)-furanone(HDMF),3-hydroxy-2-methyl-4-pyrone(maltol)and 1-octen-3-ol could significantly enhanced the umami intensity of the 0.3% MSG solution(OIUE > 0,p < 0.05).In addition,the aroma compounds selected in soy sauce not only have a taste enhancement effect in Na Cl solution and MSG solution,but most similar effect has also been found in the soy sauce.