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 language | English |
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Article number | 100615 |
Journal | Food Bioscience |
Volume | 36 |
DOIs | |
State | Published - Aug 2020 |
Keywords
- Glycine max
- Glyoxal
- Maillard reaction
- Soy sauce
- α-dicarbonyl compounds