Analysis of volatile compounds in Chinese soy sauces moromi cultured by different fermentation processes

作者：Zheng, Jia; Wu, Chong-De; Huang, Jun; Zhou, Rong-Qing^*; Liao, Xue-Pin

来源：Food Science and Biotechnology, 2013, 22(3): 605-612.

DOI：10.1007/s10068-013-0121-x

• soy sauce moromi
• volatile compound
• fermentation process

The volatile compounds in Chinese soy sauce moromi cultured by different fermentation processes [lowsalt solid-state fermentation (LSSF), high-salt dilute-state fermentation (HSDF), and high-salt constant temperature fermentation (HSCT)] were determined by GC-MS. The LSSF moromi had the highest total concentration of volatile compounds, followed by HSCT and HSDF moromi. Volatiles such as ethyl linoleate and ethyl oleate dominated in HSCT moromi. 2,3-Butanediol and 2,6-dimethylpyrazine were present at high content in LSSF moromi. The hierarchal cluster analysis (HCA) and principal component analysis (PCA) were employed to investigate the fermentation process effect on the category of samples. Based on HCA, HSCT (a1 and a2) and HSDF (b1 and b2) clustered in 1 group, and LSSF (c1 and c2) located in another group. PCA illustrated that each kind of samples correlating with specific volatile compound groups were clearly differentiated according to their fermentation processes. The results suggest that GC-MS together with multivariate analyses could provide practical reference to recognize different Chinese soy sauces moromi.

• 出版日期2013-6
• 单位四川大学