Investigating the differences of flavor profiles between two types of soy sauce by heat-treatment

Liang, Ru‐Ping; Huang, Jun; Wu, Xueming; Fan, Jie; Xu, Yi; Wu, Chongde; Yao, Jin; Zhou, Rongqing

doi:10.1080/10942912.2019.1698603

Cited by 10 publications

(5 citation statements)

References 37 publications

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“…Then, for soy sauce samples of 4 days koji starter treatment showed that they have higher a* and b* color value than 3 days and 4 days tempeh mold treatment, which means the color of soy sauce samples with 4 days koji starter treatment were redder and more yellowish than 3 days and 4 days tempeh mold treatment. The color of soy sauce samples was majorly contributed by high amounts of maillard reaction products, including melanoidins that were formed during thermal treatment and fermentation process [10]. Maillard reaction is a reaction that occurs between an amino group of free amino, peptide chain residue or protein with the carbonyl group of a carbohydrate, this happens if both are heated or stored for a long time, while melanoidins are formed mainly from carbohydrates, phenolic compounds [11].…”

Section: Resultsmentioning

confidence: 99%

The physicochemical properties of soy sauce made from tempeh

Zahidah

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Tempeh is a fermented product that uses Rhizopus sp. to bind raw material into a sliceable cake. Soy sauce is a fermented food product with umami and salty flavor made by Aspergillus sp. for koji fermentation and then soaked in salted water. Tempeh has a shelf life of three days, but soy sauce has a shelf life of six months at room temperature. Therefore, we can increase the shelf life of unconsumed tempeh by turning it into soy sauce. This study compared the physicochemical properties of soy sauce made from tempeh. This study has two variables: length of tempeh fermentation times (three days and four days) and salt solution concentration (15%, 20%, 25%). We also use soy sauce made from soybean with Aspergillus sp. as a positive control. After the soy sauce was fermented for one month, pH, total dissolved solids, °Brix value, yield, color, acceptance test and just-about-right test were analyzed. Results from the acceptance analysis showed that soy sauce made from 3-days tempeh with 20% of salt has significantly higher acceptance compared to other sample with value of 5.37±1.73 (range 1-9) with represent neutral. This soy sauce has pH of 6.73±0.06, total dissolved solids of 9.73 ± 0.02% with 11.7 ± 0.02°Brix. For color analysis, soy sauce made from 3-days tempeh with 20% of salt showed higher lightness than soy sauce made from koji with 20% of salt. Meanwhile for just-about-right test, very salty taste attribute needs to be reformulated.

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Section: Resultsmentioning

confidence: 99%

The physicochemical properties of soy sauce made from tempeh

Zahidah

2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…This is because these enzymes break starch, protein and fats down into their individual components [60]. Yet, taste aspects can also be redesigned when products containing A. oryzae are further treated through, e.g., specific heat treatments [61]. Because this study aimed to assess the use of A. oryzae after minimal processing, this process was not performed.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study

Rousta

Hellwig

Wainaina

et al. 2021

Foods

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New food sources are explored to provide food security in sustainable ways. The submerged fermentation of edible filamentous fungi is a promising strategy to provide nutritious and affordable food that is expected to have a low environmental impact. The aim of the current study was to assess the novel use of Aspergillus oryzae cultivated in submerged fermentation on oat flour as a source for food products that do not undergo secondary fermentation or significant downstream processing. The fungus was cultivated in a pilot-scale airlift bioreactor, and the biomass concentration and protein content of the biomass were assessed. A tasting with an untrained panel assessed consumer preferences regarding the taste and texture of minimally processed vegetarian and vegan burger patties made from the biomass, and how the patties fared against established meat-alternative-based patties. The cultivation of Aspergillus oryzae resulted in a yield of 6 g/L dry biomass with a protein content of 37% on a dry weight basis. The taste and texture of the minimally processed fungal burger patties were to the liking of some participants. This was also reflected in diverse feedback provided by the participants. The cultivation of the fungus on oat flour and its utilization in developing burger patties shows its promising potential for the production of nutritious food. The applications of the fungus can be further developed by exploring other favorable ways to texture and season this relatively new functional food source to the preferences of consumers.

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“…To the best of our knowledge, 2,3-dihydrobenzofuran has not been described neither in other maize-based foods nor cereal breads and was not detected in maize flours, so it was originated during the bread making process, similar to other furan derivatives [14][15][16]. This compound has been described in wines and soy sauce as a product of the Maillard reaction [82,83] and is associated with musky notes [55].…”

Section: Broas' Sensory Analysis and Volatile Compositionmentioning

confidence: 99%

Shedding Light on the Volatile Composition of Broa, a Traditional Portuguese Maize Bread

et al. 2021

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In Portugal, maize has been used for centuries to produce an ethnic bread called broa, employing traditional maize varieties, which are preferred by the consumers in detriment of commercial hybrids. In order to evaluate the maize volatiles that can influence consumers’ acceptance of broas, twelve broas were prepared from twelve maize varieties (eleven traditional and one commercial hybrid), following a traditional recipe. All maize flours and broas were analyzed by HS-SPME-GC-MS (headspace solid-phase microextraction) and broas were appraised by a consumer sensory panel. In addition, the major soluble phenolics and total carotenoids contents were quantitated in order to evaluate their influence as precursors or inhibitors of volatile compounds. Results showed that the major volatiles detected in maize flours and broas were aldehydes and alcohols, derived from lipid oxidation, and some ketones derived from carotenoids’ oxidation. Both lipid and carotenoids’ oxidation reactions appeared to be inhibited by soluble phenolics. In contrast, phenolic compounds appeared to increase browning reactions during bread making and, consequently, the production of pyranones. Traditional samples, especially those with higher contents in pyranones and lower contents in aldehydes, were preferred by the consumer sensory panel. These findings suggest that, without awareness, consumers prefer broas prepared from traditional maize flours with higher contents in health-promoting phenolic compounds, reinforcing the importance of preserving these valuable genetic resources.

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Investigating the differences of flavor profiles between two types of soy sauce by heat-treatment

Cited by 10 publications

References 37 publications

The physicochemical properties of soy sauce made from tempeh

The physicochemical properties of soy sauce made from tempeh

Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study

Shedding Light on the Volatile Composition of Broa, a Traditional Portuguese Maize Bread

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