Chemical and Sensory Characteristics of Soy Sauce: A Review

Abstract

Soy sauce is a fermented product, and its flavor is a complex mixture of individual senses which, in combination, create a strong palatable condiment for many Eastern and Western dishes. This Review focuses on our existing knowledge of the chemical compounds present in soy sauce and their potential relevance to the flavor profile. Taste is dominated by umami and salty sensations. Free amino acids, nucleotides, and small peptides are among the most important taste-active compounds. Aroma is characterized by caramel-like, floral, smoky, malty, and cooked potato-like odors. Aroma-active volatiles are chemically diverse including acids, alcohols, aldehydes, esters, furanones, pyrazines, and S-compounds. The origin of all compounds relates to both the raw ingredients and starter cultures used as well as the parameters applied during production. We are only just starting to help develop innovative studies where we can combine different analytical platforms and chemometric analysis to link flavor attributes to chemical composition.

Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics

“…It has been generally suggested that ganjang fermentation is processed through ganjang microbiota ( 1 , 2 , 6 , 27 ). Our analysis also showed that Tetragenococcus -mediated heterotactic acid fermentation using free sugars and glycerol was the major fermentation process during ganjang fermentation ( Fig.…”

Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini review

“…Some furan derivatives reportedly have characteristic odor descriptions. For example, furan compounds such as 2-pentylfuran, 2,3-dihydro-benzofuran, and 2-N-octylfuran are characterized by strongly scented, sweet, and (in some cases) burnt odor notes, and are generally considered to be important aromatic compounds that contribute greatly to the flavors of soy sauce (Diez-Simon et al, 2020 ). Lactones are produced by unsaturated fatty acids such as linoleic acid and oleic acid during fermentation.…”

Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

“…The aroma compounds of many foods are complex, and it is recognized that the aroma is not simply equal to the sum of its aroma compounds [ 9 , 10 ]. Perceptual interactions are indeed found for the aroma compounds.…”