Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials

Abstract

Soy sauce is a traditional Japanese umami seasoning commonly made from soybeans, wheat, and salt water. Soy-sauce-like seasoning, made from other raw materials, such as rice and peas, has recently been developed. However, differences in the taste of soy-sauce-like seasoning, depending on the raw materials, have not been evaluated. Component profiling based on GC/MS combined with a paired comparison test were used to investigate the effect of raw materials on seasoning components and umami taste in five grain-based and four bean-based soy-sauce-like seasonings. In a principal component (PC) analysis, grain-based samples and bean-based samples were separated along the PC1 axis (explaining 48.1% of the total variance). Grain-based samples had a higher saccharide content, and bean-based samples had a higher amino acid content. Furthermore, differences in the umami intensity were also observed among sample types. This is the first detailed metabolomics study of the characteristic compounds and umami of a variety of soy-sauce-like seasonings made from different raw materials.

Evaluation of the differences between low‐salt solid‐state fermented soy sauce and high‐salt diluted‐state fermented soy sauce in China: from taste‐active compounds and aroma‐active compounds to sensory characteristics

“…ANOVA showed statistically significant differences between the tested soy sauce samples. The results might be partly attributed to the differences in raw materials and microorganisms used in soy sauce fermentation, which eventually lead to different pathways involved in the biosynthesis of flavor compounds 12,46,47 …”

“…The results might be partly attributed to the differences in raw materials and microorganisms used in soy sauce fermentation, which eventually lead to different pathways involved in the biosynthesis of flavor compounds. 12,46,47 Significant differences (P < 0.05) in volatile acids were observed between LSFSS and HDFSS. The percentage of the acid group exceeded 70 of the total volatiles in LSFSS.…”

Recent progress and advances in soy sauce production technologies: A review

“…These alternative soy sauces substitute soy sauce and wheat with different kinds of beans or grains, such as peas or broad beans, rice, quinoa or foxtail millet, as raw materials (Yamana et al, 2020), and by-products such as walnut meal (Xu et al, 2020) and okara (Lee et al, 2020). Detailed metabolomic analysis of these soy sauce-like seasonings made from different feedstock characteristic compounds and umami revealed that grain-based samples have a higher saccharide content and umami taste, whereas bean-based samples have a higher amino acid content (Yamana et al, 2020). Additionally, Xu et al (2020) investigated the use of the remaining walnut meal after oil extraction as a potential lowvalue raw material for the preparation of soy sauce-like products.…”

Impact of Different Raw Materials on Changes in Volatile Compounds during Moromi Fermentation

“…GC separates the volatile compounds in a sample, whereas the analyte is fragmented by GC-MS and identified according to its mass [10]. Not only are soybeans and wheat used as materials to make soy sauce, but other kinds of beans, such as black beans, peas and rice, have also been used to make soy sauce [11]. The volatile compounds in moromi from different materials have yet to be widely studied.…”