Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

Feng, Yunzi; Cai, Yu; Su, Guowan; Zhao, Haifeng; Wang, Chenxia; Zhao, Ming

doi:10.1016/j.foodchem.2013.07.072

Cited by 165 publications

(133 citation statements)

References 19 publications

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“…Volatile compounds were extracted and analyzed as described by Feng et al (2014) with some modifications. An SPME TriPlus automated sampler equipped with a 75 μm carboxen/polydimethylsiloxane fibre (CAR/PDMS, Supelco, Inc., Bellefonte, PA, USA) was employed to extract volatile compounds from the fermented milk bases.…”

Section: Solid-phase Microextraction (Spme)-gc-msmentioning

confidence: 99%

Profiles of free fatty acids, free amino acids, and volatile compounds of milk bases fermented byLactobacillus caseiGBHM-21 with different fat levels

Bao¹,

Xiong²,

Lin³

et al. 2015

CyTA - Journal of Food

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Milk fat content is an important factor affecting the flavor of fermented dairy products. The effects of milk fat concentration (0-90) g·L −1 on the changes of flavor-related compounds in the milk base fermented by Lactobacillus casei GBHM-21 were investigated. The amount of some of the free fatty acids (FFAs) and free amino acids (FFAs) increased as the fat concentration increased, accompanied by a concomitant increase of the quantities and intensities of volatile compounds (VCs). A substantial increase in long-chain fatty acids was observed, whereas no significant effect on short-chain fatty acids was observed. The amount of the total FFA was linearly and positively correlated with the total FAA. The most abundant group of VCs was ketones for low-fat samples and carbonyl acids for high-fat samples. The level of FFA-derived ketones increased dramatically first and then reached a plateau, while FFA-derived carbonyl acids continuously increased. These results provided valuable informative utilization of milk fat in the fermented industry.Keywords: fermented milk base; free fatty acid; free amino acid; volatile compound; Lactobacillus casei El nivel de grasa en la leche es un factor importante en el sabor de los productos lácteos fermentados. Se investigaron los efectos del nivel de grasa en la leche (0-90 g·L −1 ) en los cambios en los compuestos relacionados con el sabor en bases de leche fermentadas con Lactobacillus casei GBHM-21 durante 72 h. Los ácidos no grasos (FFA) y los aminoácidos no grasos (FAA) de forma selectiva, además de la calidad e intensidad de los compuestos volátiles (VC) aumentaron significativamente con el aumento de la concentración de grasa. No se observó ningún efecto significativo en los ácidos grasos de cadena corta, mientras que sí se observó un aumento sustancial en los ácidos grasos de cadena larga. Se encontró que la relación positiva entre el total de ácidos no grasos y aminoácidos no grasos era lineal. El grupo más abundante de compuestos volátiles resultó ser las cetonas para las muestras bajas en grasa, mientras que los ácidos carbonilos para las muestras altas en grasa. El aumento en las cetonas derivadas de ácidos no grasos primero fue dramático y después cónico, mientras que el aumento en los ácidos carbonilos derivados de ácidos no grasos fue lineal. Estos resultados resultarían útiles para una mayor expansión de las aplicaciones de la grasa en la industria de la fermentación.

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Section: Solid-phase Microextraction (Spme)-gc-msmentioning

confidence: 99%

Profiles of free fatty acids, free amino acids, and volatile compounds of milk bases fermented byLactobacillus caseiGBHM-21 with different fat levels

Bao¹,

Xiong²,

Lin³

et al. 2015

CyTA - Journal of Food

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“…Many nonthiocyanates esters, such as ethyl acetate and C 4 to C 10 fatty acid ethyl esters, usually contribute to a pleasant fruity aroma to foods (Liu, ; Vandamme & Soetaert, ). Some nonthiocyanates esters may also provide flower‐like or sweet aroma (Cha, Kim, & Cadwallader, ; Feng et al, ; Zhang et al, ), these odors increased the sensory score as they were positively correlated with a correlation coefficient of 0.32 ( p < .05). The thiocyanates esters such as allyl isothiocyanate, 4‐methylpentyl isothiocyanate, 1‐isothiocyanato‐hexane are known as the main pungent compounds for many vegetables (Ina et al, ; Matsuoka et al, ; Zhou et al, ) and were negatively correlated with sensory feelings ( p < .05).…”

Section: Resultsmentioning

confidence: 99%

Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable

Chen

Luo

Niu³

et al. 2019

J Food Process Preserv

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Paocai is a popular fermented vegetable side dish or appetizer in China. This study was to investigate the relationship between its sensory quality and physicochemical properties by different statistical methods and to establish a regression prediction model for sensory scores. Principal component analysis disclosed that the sensory properties were negatively correlated with lactic acid and acetic acid contents. The cluster analysis classified the samples into three groups based on their sensory scores and the main differences among the groups were firmness, salinity, and acid production. Finally, a prediction model with an adjusted R2 of 85.28% was established by partial least squares regression to predict the sensory scores and showed high reliability on six tested samples. Practical applications Paocai is a popular side dish or appetizer in China that has a large annual production and consumption. Nowadays, the evaluation of the quality of paocai is mainly relied on sensory assessment, which is expensive to implement, time‐consuming, and sometimes cannot be implemented online for immediate feedback. By establishing the relationship between sensory quality and physicochemical properties of paocai, it is possible to build online feedback of paocai production by instrumental detections.

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“…Above all things, some distinctive flavors were noticeably lower or not detected by salt reduction, thereby, revealing a striking difference between soy sauce with 8% salt and the other two salt concentrations. Feng et al (2014) reported that Chinese high-salt soy sauce contains significantly higher levels of alcohols (especially ethanol and 3-methyl-1-butanol) and esters (especially ethyl acetate), whereas acids and aldehydes are lower than those of low-salt soy Table 2; As fermented soy sauces (:), S8, S11, and S14 indicate samples with no inoculum and salt contents of 8%, 11%, and 14%, respectively. ZR, TD, PG, ZR/PG, and TD/PG represent inoculum samples with a salt content of 8%.…”

Section: Discussionmentioning

confidence: 99%

“…In fermented soy sauce, 3-methyl-1-butanol (isoamyl alcohol) is an important higher alcohol compound with a high impact on aroma (van der Sluis et al, 2001;Feng et al, 2014). In this study, two indigenous yeasts showing different abilities to induce sterilizing effects or enhance flavor production were selected as starters for salt-reduced soy sauce fermentation.…”

Section: Preservation Of Typical Sensory Qualities Of Fermented Soy Smentioning

confidence: 99%

“…Thus, consumer demands to reduce salt content in major sources of fermented foods such as soy sauce and kimchi have grown (Brown et al, 2009). However, salt is a very important ingredient for their fermentation because it controls organoleptic (flavor and texture) and microbial properties; therefore, simple salt reduction can cause not only conservation problems but consequently results in a diminishing of final quality (Kremer et al, 2009;Feng et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation

2015

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Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

Cited by 165 publications

References 19 publications

Profiles of free fatty acids, free amino acids, and volatile compounds of milk bases fermented byLactobacillus caseiGBHM-21 with different fat levels

Profiles of free fatty acids, free amino acids, and volatile compounds of milk bases fermented byLactobacillus caseiGBHM-21 with different fat levels

Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable

Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation

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