Accelerating aroma formation of raw soy sauce using low intensity sonication

Gao, Xianli; Liu, Ermeng; Zhang, Junke; Yang, Lixin; Huang, Qingrong; Chen, Sui; Ma, Haile; Ho, Chi‐Tang; Liao, Lan

doi:10.1016/j.foodchem.2020.127118

Cited by 72 publications

(39 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Zhu and Li [15] showed that ultrasonication increased water solubility and in vitro starch digestibility of quinoa flour, while decreasing gelatinization temperature, in vitro antioxidant activity, and total phenolic content. Low-intensity ultrasonication has been shown to enhance the aroma profile of soy sauce [20] . To the best of our knowledge, there have been few studies that examined the effect of ultrasonication on starch-based derivatives, such as described for glucomannan salep dispersions [21] .…”

Section: Introductionmentioning

confidence: 99%

Impact of thermo-sonication on quality indices of starch-based sauces

Okonkwo

Kwofie

Ogan

et al. 2021

Ultrasonics Sonochemistry

View full text Add to dashboard Cite

Highlights High-intensity ultrasound treatment of rice starch was conducted at different process temperatures. Severe ultrasound treatment conditions led to complete gelatinization of rice starch. Ultrasound treatment enhanced rheological and textural properties of starch-based sauces. Ultrasonication improved the freeze/thaw stability of starch-based sauces. Ultrasound treated starches are potentially applicable in the formulation of starch-based sauces.

show abstract

Section: Introductionmentioning

confidence: 99%

Impact of thermo-sonication on quality indices of starch-based sauces

Okonkwo

Kwofie

Ogan

et al. 2021

Ultrasonics Sonochemistry

View full text Add to dashboard Cite

show abstract

“…6d). Six of the volatiles (2‐methylbutanoic acid, benzaldehyde, nonanal, 2‐methoxyphenol, 2‐methoxy‐4‐vinylphenol and hexadecane) were reported to be very important for soy sauce flavor 4,29,32 . The above results indicated that the engineered strains could enhance and enrich volatile production in HLF soy sauce.…”

Section: Resultsmentioning

confidence: 82%

“…PC1 was positively correlated with 2‐furanmethanol, ethyl oleate, 2‐pentylfuran and tridecane, etc., and PC2 was positively correlated with 2‐methylbutanoic acid, 2‐methoxy‐4‐vinylphenol, eugenol and 2‐methyl‐3‐methoxy‐4 h‐pyran‐4‐one, etc. Most of the detected volatiles are characteristic flavors of HLF soy sauce 4,29–31 . A variable importance in projection (VIP) analysis based on the partial least squares discriminant analysis model ( R 2 X = 0.942, R 2 Y = 0.994, Q 2 = 0.981) was implemented to identify the potential variables (Fig.…”

Section: Resultsmentioning

confidence: 99%

Combination of mutagenesis and adaptive evolution to engineer salt‐tolerant and aroma‐producing yeast for soy sauce fermentation

Rao

Meng

et al. 2021

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND The moromi fermentation of high‐salt liquid‐state fermentation (HLF) soy sauce is usually performed in high‐brine solution (17–20%, w/w), which decreases the metabolic activity of aroma‐producing yeast. To enhance the soy sauce flavors, increasing the salt tolerance of aroma‐producing yeasts is very important for HLF soy sauce fermentation. RESULTS In the present study, atmospheric and room‐temperature plasma (ARTP) was first used to mutate the aroma‐producing yeast Wickerhamomyces anomalus, and the salt tolerant strains were obtained by selection of synthetic medium with a sodium chloride concentration of 18% (w/w). Furthermore, adaptive laboratory evolution (ALE) was used to improve the salt tolerance of the mutant strains. The results obtained indicated that the combination use of ARTP and ALE markedly increased the NaCl tolerance of the yeast by increasing the cellular accumulation of K+ and removal of cytosolic Na+, in addition to promoting the production of glycerin and strengthening the integrity of the cell membrane and cell wall. In soy sauce fermentation, the engineered strains improved the physicochemical parameters of HLF soy sauce compared to those produced by the wild‐type strain, and the engineered strains also increased the alcohol, acid and aldehyde production, and enriched the types of esters in the soy sauce. CONCLUSION The results of the present study indicated that the combination of ARTP mutagenesis and ALE significantly improved the salt tolerance of the aroma‐producing yeast, and also enhanced the production of volatiles of HLF soy sauce. © 2021 Society of Chemical Industry

show abstract

“…Up to date, several physical and chemical strategies have been used to accelerate aging of fermented foods. For example, hydrostatic high pressure, ultrasound energy and electric field were used to accelerate aging of wines, brandies and vinegars, with positive results [1] , [2] , [3] . In food production, wood shavings are widely employed in vinegar making to reduce aging time, while stem bromelain can accelerate the ripening of sufu [4] .…”

Section: Introductionmentioning

confidence: 99%