Correlation analysis between the concentration of α-dicarbonyls and flavor compounds in soy sauce

Sujeong Kim, Jeongeun Kwon, Yuri Kim, Kwang Geun Lee

Research output: Contribution to journalArticlepeer-review

9 Scopus citations

Abstract

Soy sauce was fermented with various sterilization temperatures. Among the Maillard reaction products, α-dicarbonyl compounds (α-DC; glyoxal, methylglyoxal, and diacetyl) and 16 aroma compounds were analyzed, and their correlations were investigated. After fermentation for 8 wk, glyoxal, methylglyoxal, and diacetyl were present in soy sauce at 0.88–2.84, 1.73–3.27, and 0.53–0.86 μg/ml, respectively. Among the 16 aroma compounds, acetic acid dominated and showed the largest change with the sterilization temperature. The quantities of α-DC and volatiles showed a strong positive correlation (maximum r = 0.912) with the sterilization temperature. To reduce the levels of α-DC in soy sauce, a 60–70 °C sterilization temperature is proposed. Partial least squares regression was done to investigate the aroma compounds affecting the formation of α-DC. Among the volatile compounds analyzed in this soy sauce model system, 1-octen-3-ol was the most likely determinant of α-DC content.

Original languageEnglish
Article number100615
JournalFood Bioscience
Volume36
DOIs
StatePublished - Aug 2020

Keywords

  • Glycine max
  • Glyoxal
  • Maillard reaction
  • Soy sauce
  • α-dicarbonyl compounds

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