Separation and Identification of Volatile Flavor Compounds in High-Salt Liquid State-Fermented Soy Sauce

Journal of South China University of Technology (Natural Science Edition) ›› 2009, Vol. 37 ›› Issue (10): 117-123.

• Food Science & Technology • Previous Articles Next Articles

Separation and Identification of Volatile Flavor Compounds in High-Salt Liquid State-Fermented Soy Sauce

Gao Xian-li Zhao Mou-ming Cui Chun Cao Ming-kai Li Dan

School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 5106d0, Guangdong, China

Received:2009-04-21 Revised:2009-05-25 Online:2009-10-25 Published:2009-10-25
Contact: 赵谋明（1964-），教授，博士生导师，主要从事食品生物技术、蛋白质化学与工程、海洋资源综合利用等的研究．E-mail：femmzhao@scut．edu．cn E-mail:gx179@sina．com
About author:高献礼（1979-），男，博士生，主要从事食品生物技术和风味化学研究．
Supported by:
国家科技支撑计划项目（2007BAK36803）;广东省科技计划项目（2006A10601001,2007A010900001,2008A010900001）

Abstract

Abstract:

In this paper, such technologies as solid-phase micro-extraction （SPME）, simultaneous steam distil- lation-extraction （VSDE） and direct solvent extraction （DSE） were employed to separate and concentrate the volatile flavor compounds in high-salt liquid state-fermented soy sauce, and the extracts were identified by means of gas chromatography-mass spectrometry （GC-MS）. 147 flavor compounds, including 17 kinds of acids, 12 kinds of alcohols, 16 kinds of aldehydes, 36 kinds of esters, 12 kinds of furan（one）s, 13 kinds of ketones, 14 kinds of heterocyclic compounds, 8 kinds of phenols, 6 kinds of pyran（one） s, 4 kinds of pyrazines, 3 kinds of pyrrol（ idon）es and 6 kinds of sulfur-containing compounds, were then identified. The results indicate that, in the dominant volatile flavor compounds in the soy sauce, namely, esters, acids, alcohols, aldehydes and heterocyclic compounds, esters are of the most species and of the highest relative content ; and that 16 aroma-impact compounds of Japanese and Korean soy sauces were detected from Chinese high-sah liquid state-fermented soy sauce.

Key words: soy sauce, flavor compound, extraction, gas chromatography-mass spectrometry

Gao Xian-li Zhao Mou-ming Cui Chun Cao Ming-kai Li Dan. Separation and Identification of Volatile Flavor Compounds in High-Salt Liquid State-Fermented Soy Sauce[J]. Journal of South China University of Technology (Natural Science Edition), 2009, 37(10): 117-123.

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Separation and Identification of Volatile Flavor Compounds in High-Salt Liquid State-Fermented Soy Sauce

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