Full
Outline
To compare the volatile flavor compounds in light and dark soy sauce by headspace solid-phase microextraction-gas chromatography-orbitrap-mass spectrometry (HS-SPME-GC-Orbitrap-MS).
The study used soy sauce as the research object. Parameters such as extraction temperature, equilibration time, extraction time, salt concentration and sample volume were optimized to establish a method for determining volatile compounds in soy sauce by HS-SPME-GC-Orbitrap-MS. Based on this method, volatile aroma compounds in light and dark soy sauce were identified and semi-quantified. Principal component analysis and orthogonal partial least squares discriminant analysis were used to analyze the differences between the light and dark soy sauce.
A total of 124 volatile aroma compounds were identified in light soy sauce, and 88 in dark soy sauce using HS-SPME-GC-Orbitrap-MS. Through orthogonal partial least squares discriminant analysis (variable importance for the projection≥1) and the Kruskal-Wallis H test (P<0.05), 5 kinds of key aroma compounds were further screened:Phenethyl alcohol, ethyl acetate, 2-methyl-1-butanol, pentanal and 4-ethyl guaiacol.
This study establishes a HS-SPME-GC-Orbitrap-MS method that can efficiently identify volatile components in soy sauce. By applying this method combined with chemometrics, 5 differential compounds between light soy sauce and dark soy sauce are screened out. Among them, the relative content of phenyleth anol, ethyl acetate and 2-methyl-1-butanol is higher in light soy sauce, endowing it with fruity and alcoholic characteristics. Meanwhile, the relative content of pentanal and 4-ethyl guaiacol is higher in dark soy sauce, contributing to its rich fatty and soy sauce-like aroma. The findings provide reference data for quality evaluation in the soy sauce industry and offer a new theoretical basis for further research on the flavor characteristics of soy sauces produced by different fermentation processes or for different uses.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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