The identification of soy sauce adulterated with bean species and the origin using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry

Wang, Weichen; Zheng, Yi‐Feng; Wang, Shau‐Chun; Kuo, Cheng‐Yu; Chien, Han-Ju; Hong, Xiang-Gui; Hsu, Yu-Ming; Lai, Chih-Sheng

doi:10.1016/j.foodchem.2022.134638

Cited by 9 publications

(2 citation statements)

References 40 publications

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“…The use of SVM and ANN succeeded to identify and categorize the pure and adulterated rice varieties with an accuracy of 100% (Rasooli Sharabiani et al, 2023). The possible adulteration of soy sauce with bean species was studied by Wang, Zheng et al (2023). The researchers utilized the above technique to extract the important volatile compounds that could be used to classify black beans and soybeans originating from Taiwan and Japan.…”

Section: Othermentioning

confidence: 99%

Volatilomics as a tool to ascertain food adulteration, authenticity, and origin

Kaldeli,

Zakidou,

Paraskevopoulou

2024

Comp Rev Food Sci Food Safe

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Over recent years, there has been an increase in the number of reported cases of food fraud incidents, whereas at the same time, consumers demand authentic products of high quality. The emerging volatilomics technology could be the key to the analysis and characterization of the quality of different foodstuffs. This field of omics has aroused the interest of scientists due to its noninvasive, rapid, and cost‐profitable nature. This review aims to monitor the available scientific information on the use of volatilomics technology, correlate it to the relevant food categories, and demonstrate its importance in the food adulteration, authenticity, and origin areas. A comprehensive literature search was performed using various scientific search engines and “volatilomics,” “volatiles,” “food authenticity,” “adulteration,” “origin,” “fingerprint,” “chemometrics,” and variations thereof as keywords, without chronological restriction. One hundred thirty‐seven relevant publications were retrieved, covering 11 different food categories (meat and meat products, fruits and fruit products, honey, coffee, tea, herbal products, olive oil, dairy products, spices, cereals, and others), the majority of which focused on the food geographical origin. The findings show that volatilomics typically involves various methods responsible for the extraction and consequential identification of volatile compounds, whereas, with the aid of data analysis, it can handle large amounts of data, enabling the origin classification of samples or even the detection of adulteration practices. Nonetheless, a greater number of specific research studies are needed to unlock the full potential of volatilomics.

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Section: Othermentioning

confidence: 99%

Volatilomics as a tool to ascertain food adulteration, authenticity, and origin

Kaldeli,

Zakidou,

Paraskevopoulou

2024

Comp Rev Food Sci Food Safe

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“…Therefore, SS contains a variety of amino acids, peptides, vitamins, and aroma compounds that contribute to its characteristic flavor [3,4]. Flavor is the most important indicator in determining the quality and consumer acceptance of SS, and it is related to the presence of volatile and non-volatile components, which should be investigated together [5,6]. SS is a complex matrix, and its overall flavor profile will change during storage.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Flavor Profile Relationship of Soy Sauce under Different Storage Conditions

Wang,

Liang,

Zhang

et al. 2023

Foods

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To elucidate the relation of flavor in soy sauce (SS) kept at room temperature (SSAT) and SS kept under accelerated aging condition (SSAA), four analytical instruments, including electronic nose (E-nose), electronic tongue (E-tongue), gas chromatography–mass spectrometry-olfactory combined with solvent assisted flavor evaporation, and amino acid analyzer, were applied for analyzing the overall flavor profiles and flavor constituents in SSAT and SSAA. The results of E-nose and E-tongue showed overall flavor profile in SSAT for 3 weeks was similar to that of SSAA for 1 week, and 6 weeks (SSAT) was similar to 2 weeks (SSAA). In SS, a total of 35 odor-active compounds were identified and quantitated, and 22 compounds with odor activity value ≥1 were determined as key odorants. The compounds with the highest concentration were 4-hydroxy-2,5-dimethyl-3(2H)-furanone (28,756 μg/mL), followed by acetic acid (8838 μg/mL) and maltol (7984 μg/mL). The heatmap and hierarchical cluster analysis indicated that the concentrations of key odorants and amino acids in SSAT for 3 weeks was close to those of SSAA for 1 week, and 6 weeks (SSAT) was similar to 2 weeks (SSAA). Based on the results obtained above, it was concluded that the flavor changes in SSAA for 1 week were equivalent to those in SSAT for 3 weeks.

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