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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...

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Autores principales: Diez-Simon, Carmen, Eichelsheim, Charlotte, Mumm, Roland, Hall, Robert D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2020
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.
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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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