Enhancing selenium and key flavor compounds contents in soy sauce using selenium-enriched soybean

Gao, Xianli; Shan, Pei; Feng, Tuo; Zhang, Lujun; He, Peng; Ran, Junliang; Fu, Jiangyan; Zhou, Cunshan

doi:10.1016/j.jfca.2021.104299

Cited by 26 publications

(22 citation statements)

References 32 publications

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“…A total of 8 aldehydes and 14 ketones were detected in this study; only acetaldehyde, benzaldehyde, acetoin, 2, 3-pentanedione and 1-phenyl-1-propanone contents decreased or were not detected in HHP400–30. For aldehydes, three substances (2-methylbutanal, 2-methylpropanal, 3-methylbutanal) are the chief ingredients in soy sauce that produce a malty aroma [ 3 , 5 , 29 ]. The total contents of aldehydes and ketones in the soy sauce treated with HHP (400 MPa, 30 min) were 1.30 times and 2.35 times ( Table S1 ) of that of the control, respectively.…”

Section: Resultsmentioning

confidence: 99%

Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism

Zhang

et al. 2022

Foods

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Using high hydrostatic pressure (HHP) to treat liquid foods can improve their aroma; however, no information about the effects of HHP on soy sauce aroma has yet been reported. The effects of HHP on the aroma of soy sauce fermented for 30 d were investigated using quantitative descriptive analysis (QDA), SPME–GC–olfactometry/MS, hierarchical cluster analysis (HCA) and principal component analysis (PCA). Results showed that the pressure used during HHP treatment had a greater influence on soy sauce aroma than the duration of HHP. Compared to the control, soy sauce that was treated with HHP at 400 MPa for 30 min (HHP400–30) obtained the highest sensory score (33% higher) by increasing its sour (7%), malty (9%), floral (27%) and caramel-like (47%) aromas, while decreasing its alcoholic (6%), fruity (6%) and smoky (12%) aromas; moreover, the aroma of HHP400–30 soy sauce was comparable with that of soy sauce fermented for 180 d. Further investigation demonstrated that HHP (400 MPa/30 min) enhanced the OAVs of compounds with sour (19%), malty (37%), floral (37%), caramel-like (49%) and other aromas (118%), and lowered the OAVs of compounds with alcoholic (5%), fruity (12%) and smoky (17%) aromas. These results were consistent with the results of the QDA. HHP treatment positively regulated the Maillard, oxidation and hydrolysis reactions in raw soy sauce, which resulted in the improvement and accelerated formation of raw soy sauce aroma. HHP was capable of simultaneously improving raw soy sauce aroma while accelerating its aroma formation, and this could treatment become a new alternative process involved in the production of high-quality soy sauce.

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Section: Resultsmentioning

confidence: 99%

Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism

Zhang

et al. 2022

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“…and free selenoproteins (methionine sulfur oxide reductase, glutathione peroxidase, thioxycyclin reductase, etc.) in the form of coenzyme factors or cogroups ( 1 , 2 ). These selenoproteins play an important role in scavenging metabolic reactive oxygen species (ROS) in human body, which are closely related to the formation of aging, cancer, Alzheimer's disease, cardiovascular diseases, disorder in human reproduction, etc.…”

Section: Introductionmentioning

confidence: 99%

“…These selenoproteins play an important role in scavenging metabolic reactive oxygen species (ROS) in human body, which are closely related to the formation of aging, cancer, Alzheimer's disease, cardiovascular diseases, disorder in human reproduction, etc. ( 1 , 3 ). Unfortunately, billions of people in the world can not intake the recommended minimum dose of selenium (60 μg/adult/day) due to the uneven distribution of selenium in land.…”

Section: Introductionmentioning

confidence: 99%

“…Soy sauce is a necessary fermented condiment in China, Japan, Korean and other Southeast Asia Countries. Nowadays, over 70% of soy sauce is produced using soybean, wheat flour and salt as materials according to high-salt liquid-state fermentation technology in China ( 1 ). Because Aspergillus oryzae 3.042 is a “generally recognized as safe” strain and secrets plentiful enzymes suitable for the production of fermented foods, which is widely used in the manufacturing of soy sauce, soybean paste, Sufu, Douchi , etc.…”

Section: Introductionmentioning

confidence: 99%

“…Gao et al ( 1 ) developed a selenium-enriched soy sauce by replacing soybean with selenium-enriched soybean. Results indicated that the contents of organic selenium and total selenium reached 59.6 and 79.3 μg/kg in the selenium-enriched soy sauce, respectively, which were 10.6 times and 11.1 times more than those in the ordinary soy sauce.…”

Section: Introductionmentioning

confidence: 99%

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Enhancing organic selenium content and antioxidant activities of soy sauce using nano-selenium during soybean soaking

et al. 2022

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Nano-selenium has a greater potential than inorganic selenium in preventing selenium-deficiency diseases due to its higher safety. In this study, spherical nano-selenium particles (53.8 nm) were prepared using sodium selenite, ascorbic acid and chitosan. Selenium-enriched soy sauces were prepared by soaking soybean in nano-selenium and sodium selenite solutions (2–10 mg/L), respectively. Total selenium and organic selenium contents of soy sauces prepared by nano-selenium and sodium selenite were increased by 32–191-fold and 29–173-fold compared to the control (without selenium), and organic selenium accounted for over 90% of total selenium. Soy sauce prepared using 6 mg/L nano-selenium had the strongest antioxidant activities, which were 9.25–28.02% higher than the control. Nano-selenium (6 mg/L) markedly enhanced the koji's enzyme activities (9.76–33.59%), then the latter promoted the release of total phenolics (27.54%), total flavonoids (27.27%) and the formation of free amino acids (16.19%), Maillard reaction products (24.50%), finally the antioxidant activities of selenium-enriched soy sauce were enhanced.

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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

et al. 2023

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BackgroundThis study aims to determine the components related to sensory properties in soy sauce and to characterize the differences between low‐salt solid‐state fermented soy sauce (LSFSS) and high‐salt diluted‐state fermented soy sauce (HDFSS). The taste and aroma active components of 18 commercially available soy sauces (8 types of LSFSS and 10 types of HDFSS) were characterized. The relationship between these compounds, soy sauce samples, and sensory properties was modeled by partial least squares regression (PLSR).ResultsThe analysis showed that the 11 taste‐active components, including glutamic acid, glycine, alanine, threonine, malic acid, citric acid, tartaric acid, acetic acid, lactic acid, reducing sugar and salt, contributed greatly to the taste of soy sauce. In addition, umami, saltiness, and sweetness are the characteristic tastes of HDFSS, while sourness and bitterness were the characteristic tastes of LSFSS. At the same time, 7 aroma‐active compounds, namely, 4‐ethyl‐2‐methoxyphenol (4‐EG), ethanol, 3‐methyl‐1‐butanol, ethyl acetate, 2‐phenethyl alcohol, 3‐methyl thiopropanol, and 2‐ethyl‐4‐hydroxy‐5‐methylfuran‐3‐one (HEMF) played a decisive role in the flavor of soy sauce. In addition, HDFSS presented the aroma attributes of smoky, alcoholic, floral, fruity, and caramel‐like, while LSFSS mainly presented sour and malty aroma attributes.ConclusionThe study reveals new insight into the relationship between the chemical composition and sensory characteristics of soy sauce, which is of great significance for developing an objective measurement system and providing a theoretical basis to improve the sensory quality of soy sauce.This article is protected by copyright. All rights reserved.

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Enhancing selenium and key flavor compounds contents in soy sauce using selenium-enriched soybean

Cited by 26 publications

References 32 publications

Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism

Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism

Enhancing organic selenium content and antioxidant activities of soy sauce using nano-selenium during soybean soaking

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

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