Effects of different cooking times on the sensory evaluation and flavor characteristics of soy sauce
文献类型： 外文期刊
作者： Gao, Xing 1 ; Han, Xiaomo 1 ; Yu, Mingguang 1 ; Tang, Yuan 1 ; Song, Huanlu 1 ; Meng, Qi 1 ; Chen, Rifeng 2 ; Yu, Jiang 2 ; Yang, Ping 3 ; Yu, Zhili 4 ;
作者机构： 1.Beijing Technol & Business Univ BTBU, Sch Food & Hlth, Lab Mol Sensory Sci, Beijing 100048, Peoples R China
2.Shandong Luhua Biotechnol Co Ltd, Laiyang 265200, Peoples R China
3.Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Beijing 100193, Peoples R China
4.Xian Jiaotong Liverpool Univ, Suzhou 215123, Peoples R China
关键词： High-salt liquid soy sauce; GCxGC-O-MS; Cooking; Sensory evaluation; Flavor changes; Sensory wheel
期刊名称：INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE （ 影响因子：3.6； 五年影响因子：3.8 ）
ISSN： 1878-450X
年卷期： 2025 年 40 卷
页码：
收录情况： SCI
摘要： Changes in odor properties, key odor-active compounds (flavor dilution (FD) >= 81, odor activity value (OAV) >= 1), free amino acids, and nucleotides were explored in the four soy sauces before and after cooking. The heattreated soy sauce scored higher for sensory attributes such as roasted, smoky, caramelized, and steaming aromas, while mellow, sour, floral, and malty aromas had lower odor intensities. Heat treatment induced an increase in the OAV of compounds with caramelized/sweet, smoky, roasted, and steaming aromas in soy sauce, while the OAV of compounds with unpleasant odors (sour and malty) decreased. The aroma of soy sauce becomes unstable during cooking. The levels of amino acids and nucleotides decreased to varying extents with increased heating time. The total free amino acid content decreased by 35 %, 36 %, and 38 % after cooking soy sauce for 10 min, 30 min, and 60 min at 100 degrees C, respectively. Additionally, the 5 '-disodium xanthate (5 '-XMP) content was the highest in all four soy sauce samples both before and after heat treatment, followed by 5 '-guanylate disodium (5 '-GMP) and 5 '-adenylate disodium (5 '-AMP).
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