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.
6
2
| 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 |
关闭全屏
No. 86 Xueyuan South Road, Haidian District, Beijing
010-62662699(Operation and Technical Support)
qkjq@cast.org.cn
Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House
