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Chemical and Sensory Characteristics of Soy Sauce: A Review
[Image: see text] Soy sauce is a fermented product, and its flavor is a complex mixture of individual senses which, in combination, create a strong palatable condiment for many Eastern and Western dishes. This Review focuses on our existing knowledge of the chemical compounds present in soy sauce an...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
American Chemical
Society
2020
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7581291/ https://www.ncbi.nlm.nih.gov/pubmed/32880168 http://dx.doi.org/10.1021/acs.jafc.0c04274 |
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author | Diez-Simon, Carmen Eichelsheim, Charlotte Mumm, Roland Hall, Robert D. |
author_facet | Diez-Simon, Carmen Eichelsheim, Charlotte Mumm, Roland Hall, Robert D. |
author_sort | Diez-Simon, Carmen |
collection | PubMed |
description | [Image: see text] Soy sauce is a fermented product, and its flavor is a complex mixture of individual senses which, in combination, create a strong palatable condiment for many Eastern and Western dishes. This Review focuses on our existing knowledge of the chemical compounds present in soy sauce and their potential relevance to the flavor profile. Taste is dominated by umami and salty sensations. Free amino acids, nucleotides, and small peptides are among the most important taste-active compounds. Aroma is characterized by caramel-like, floral, smoky, malty, and cooked potato-like odors. Aroma-active volatiles are chemically diverse including acids, alcohols, aldehydes, esters, furanones, pyrazines, and S-compounds. The origin of all compounds relates to both the raw ingredients and starter cultures used as well as the parameters applied during production. We are only just starting to help develop innovative studies where we can combine different analytical platforms and chemometric analysis to link flavor attributes to chemical composition. |
format | Online Article Text |
id | pubmed-7581291 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | American Chemical
Society |
record_format | MEDLINE/PubMed |
spelling | pubmed-75812912020-10-26 Chemical and Sensory Characteristics of Soy Sauce: A Review Diez-Simon, Carmen Eichelsheim, Charlotte Mumm, Roland Hall, Robert D. J Agric Food Chem [Image: see text] Soy sauce is a fermented product, and its flavor is a complex mixture of individual senses which, in combination, create a strong palatable condiment for many Eastern and Western dishes. This Review focuses on our existing knowledge of the chemical compounds present in soy sauce and their potential relevance to the flavor profile. Taste is dominated by umami and salty sensations. Free amino acids, nucleotides, and small peptides are among the most important taste-active compounds. Aroma is characterized by caramel-like, floral, smoky, malty, and cooked potato-like odors. Aroma-active volatiles are chemically diverse including acids, alcohols, aldehydes, esters, furanones, pyrazines, and S-compounds. The origin of all compounds relates to both the raw ingredients and starter cultures used as well as the parameters applied during production. We are only just starting to help develop innovative studies where we can combine different analytical platforms and chemometric analysis to link flavor attributes to chemical composition. American Chemical Society 2020-09-03 2020-10-21 /pmc/articles/PMC7581291/ /pubmed/32880168 http://dx.doi.org/10.1021/acs.jafc.0c04274 Text en This is an open access article published under a Creative Commons Non-Commercial No Derivative Works (CC-BY-NC-ND) Attribution License (http://pubs.acs.org/page/policy/authorchoice_ccbyncnd_termsofuse.html) , which permits copying and redistribution of the article, and creation of adaptations, all for non-commercial purposes. |
spellingShingle | Diez-Simon, Carmen Eichelsheim, Charlotte Mumm, Roland Hall, Robert D. Chemical and Sensory Characteristics of Soy Sauce: A Review |
title | Chemical and Sensory Characteristics of Soy Sauce:
A Review |
title_full | Chemical and Sensory Characteristics of Soy Sauce:
A Review |
title_fullStr | Chemical and Sensory Characteristics of Soy Sauce:
A Review |
title_full_unstemmed | Chemical and Sensory Characteristics of Soy Sauce:
A Review |
title_short | Chemical and Sensory Characteristics of Soy Sauce:
A Review |
title_sort | chemical and sensory characteristics of soy sauce:
a review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7581291/ https://www.ncbi.nlm.nih.gov/pubmed/32880168 http://dx.doi.org/10.1021/acs.jafc.0c04274 |
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