数字农科院2.0

Effects of different cooking times on the sensory evaluation and flavor characteristics of soy sauce

文献类型： 外文期刊

作者： Xing Gao;Xiaomo Han;Mingguang Yu;Yuan Tang;Huanlu Song;Qi Meng;Rifeng Chen;Jiang Yu;Ping Yang;Zhili Yu

作者机构：

关键词： Cooking;Flavor changes;GC×GC-O-MS;High-salt liquid soy sauce;Sensory evaluation;Sensory wheel

期刊名称： International Journal of Gastronomy and Food Science

ISSN： 1878-450X

年卷期： 2025 年 40 卷

页码：

收录情况： SCIE（2025版）

摘要： Changes in odor properties, key odor-active compounds (flavor dilution (FD) ≥ 81, odor activity value (OAV) ≥ 1), free amino acids, and nucleotides were explored in the four soy sauces before and after cooking. The heat-treated soy sauce scored higher for sensory attributes such as roasted, smoky, caramelized, and steaming aromas, while mellow, sour, floral, and malty aromas had lower odor intensities. Heat treatment induced an increase in the OAV of compounds with caramelized/sweet, smoky, roasted, and steaming aromas in soy sauce, while the OAV of compounds with unpleasant odors (sour and malty) decreased. The aroma of soy sauce becomes unstable during cooking. The levels of amino acids and nucleotides decreased to varying extents with increased heating time. The total free amino acid content decreased by 35 %, 36 %, and 38 % after cooking soy sauce for 10 min, 30 min, and 60 min at 100 °C, respectively. Additionally, the 5′-disodium xanthate (5′-XMP) content was the highest in all four soy sauce samples both before and after heat treatment, followed by 5′-guanylate disodium (5′-GMP) and 5′-adenylate disodium (5′-AMP).

分类号：

  • 相关文献

[1]Exploring changes in key aroma-active compounds of soy sauce due to different fermentation processes. Xing Gao,Xiaomo Han,Yuan Tang,Huanlu Song,Qi Meng,Rifeng Chen,Jiang Yu,Ping Yang,Zhili Yu. 2024

[2]The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour. Xing B., Zhang Z., Zhu M., Teng C., Zou L., Liu R., Zhang L., Yang X., Ren G., Qin P.. 2022

[3]The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour. Xing B., Zhang Z., Zhu M., Teng C., Zou L., Liu R., Zhang L., Yang X., Ren G., Qin P.. 2023

[4]The Complexity of Chinese Cereal Vinegar Flavor: A Compositional and Sensory Perspective. Hong Zhu,Kehong Liang,Dazhou Zhu,Junmao Sun,Ju Qiu. 2024

[5]Identification of carotenoids in foxtail millet (Setaria italica) and the effects of cooking methods on carotenoid content. Shen, Ru,Yang, Senpei,Zhao, Guanghua,Shen, Qun,Diao, Xianmin.

[6]Structural Properties of the Purified Lignins of Cornstalk in the Cooking Process with a Solid Alkali. Yang, Qiulin,Huo, Dan,Liu, Qiujuan,Hou, Qingxi,Zhang, Hongjie,Si, Chuanling,Yang, Qiulin,Shi, Jianbin,Lin, Lu,Huo, Dan,Shi, Jianbin. 2015

[7]Biophysical Properties And Volumetric Changes In Breast Meat Of Broilers And Yellow-Feathered Chicken As Affected By Cooking Process. Mehmood, W, Qian, SY, Zhang, CH, Li, X. 2019

[8]Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies. Robyn D. Warner,Tommy L. Wheeler,Minh Ha,Xin Li,Alaa El Din Bekhit,James Morton,Rozita Vaskoska,Frank R. Dunshea,Rui Liu,Peter Purslow,Wangang Zhang. 2022

[9]DIA-based quantitative proteomic analysis on the meat quality of porcine Longissimus thoracis et lumborum cooked by different procedures. Song Y., Huang F., Li X., Zhang H., Liu J., Han D., Rui M., Wang J., Zhang C.. 2022

[10]Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips. Yi, Jianyong,Zhou, Linyan,Bi, Jinfeng,Chen, Qinqin,Liu, Xuan,Wu, Xinye.

[11]Physiochemical properties of rice starch for production of vermicelli with premium quality. Xie, L. H.,Tang, S. Q.,Luo, J.,Wei, X. J.,Shao, G. N.,Jiao, G. A.,Sheng, Z. H.,Hu, P. S.,Xie, L. H.,Tang, S. Q.,Luo, J.,Wei, X. J.,Shao, G. N.,Jiao, G. A.,Sheng, Z. H.,Hu, P. S..

[12]Flavor compounds and sensory profiles of a novel Chinese marinated chicken. Li, Hai,Li, Xia,Zhang, Chun-hui,Wang, Jin-zhi,Chen, Lin-li,Li, Hai,Tang, Chun-hong,Chen, Lin-li.

[13]Variation in quality traits in common wheat as related to Chinese fresh white noodle quality. Zhang, Y,Nagamine, T,He, ZH,Ge, XX,Yoshida, H,Pena, RJ. 2005

[14]Prediction of Chinese green tea ranking by metabolite profiling using ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS). Jing, Jin,Wang, Jie,Jing, Jin,Shi, Yuanzhi,Zhang, Qunfeng,Wang, Jie,Ruan, Jianyun,Shi, Yuanzhi,Zhang, Qunfeng,Ruan, Jianyun.

[15]Analysis of chemical components in green tea in relation with perceived quality, a case study with Longjing teas. Wang, Kunbo,Ruan, Jianyun,Wang, Kunbo,Ruan, Jianyun,Wang, Kunbo,Wang, Kunbo.

[16]Widely Targeted Metabolomics Was Used to Reveal the Differences between Non-Volatile Compounds in Different Wines and Their Associations with Sensory Properties. Cao W.,Shu N.,Wen J.,Yang Y.,Wang Y.,Lu W.. 2023

[17]Effects of Starch Molecular Structure and Physicochemical Properties on Eating Quality of Indica Rice with Similar Apparent Amylose and Protein Contents. Dawei Zhu,Xin Zheng,Jing Yu,Mingxue Chen,Min Li,Yafang Shao. 2023

[18]Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science. Gou, Min,Bi, Jinfeng,Chen, Qinqin,Wu, Xinye,Fauconnier, Marie-Laure,Qiao, Yening. 2021

[19]Changes in eating quality and oxidation deterioration of pork steaks cooked by different methods during refrigerated storage. Yu Song,Handan Zhang,Feng Huang,Xia Li,Jiqian Liu,Waris Mehmood,Jian Zheng,Chunhui Zhang. 2022

[20]Changes in eating quality of Chinese braised beef produced from three different muscles. Zhang Z.,Sun H.,Liu J.,Zhang H.,Huang F.. 2022

作者其他论文 更多>>