Volatile Compounds in Seasoning Sauce Produced from Soy Sauce Residue by Reaction Flavor Technology

Abstract

Volatile flavor compounds created in the mixture of enzymatic hydrolysates of soy sauce residue and defatted soybean by reaction flavor technology (RFT) were analyzed and compared using solid phase micro-extraction/gas chromatography/mass selective detector to develop a seasoning sauce. Using response surface methodology analysis, RFT was performed by adding 0.50% fructose, 0.33% glutamic acid, 0.68% arginine, 0.37% methionine, and 0.86% glycine in the base and reaction conditions at 93°C for 120 min. A total of 57 compounds, 43 in RFT and 45 in control, were detected, including 8 aldehydes and ketones, 6 aromatic hydrocarbons, 3 acids, 12 alcohols, 6 esters, 4 furans, 9 nitrogen-containing compounds, 4 sulfur-containing compounds, and 5 miscellaneous. In RFT samples, aldehydes and ketones, aromatic hydrocarbons, alcohols, esters, and S-containing compounds were significantly increased. Sulfur-containing compounds were increased by 687 fold compared to control samples (P<0.05). Among these, the main contributors to the aroma activity of RFT samples were considered to be, with a very low threshold, the newly generated compounds, dimethyl disulfide (roasted onion/garlic-like/meaty odor), dimethyl trisulfide (roasted garlic-like/meaty odor), and methional (roasted potato/potato chip-like odor).

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