Application of Near Infrared Spectroscopy for Soy Sauce Production

Metabolite profiling of soy sauce using gas chromatography with time-of-flight mass spectrometry and analysis of correlation with quantitative descriptive analysis

“…In the past, several attempts to assess the quality of soy sauce have been made using near-infrared (NIR) spectroscopy, gas chromatography/flame ionization detection (GC/FID), and liquid chromatography/mass spectrometry (LC/MS) (4,5,11,12). NIR can acquire the information based on bonds of various molecules in a minute without complicated sample preparation.…”

“…NIR can acquire the information based on bonds of various molecules in a minute without complicated sample preparation. However, NIR spectrum cannot provide specific compound information (11,12). Although GC/FID can identify and quantify volatile compounds based on their retention times by comparing them to standard compounds, several compounds may be co-eluted during separation, decreasing the accuracy of compounds identification (4).…”