Cargando…
Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism
Using high hydrostatic pressure (HHP) to treat liquid foods can improve their aroma; however, no information about the effects of HHP on soy sauce aroma has yet been reported. The effects of HHP on the aroma of soy sauce fermented for 30 d were investigated using quantitative descriptive analysis (Q...
Autores principales: | , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9330850/ https://www.ncbi.nlm.nih.gov/pubmed/35892775 http://dx.doi.org/10.3390/foods11152190 |
_version_ | 1784758261889630208 |
---|---|
author | Zhang, Yaqiong Zhang, Zhi-Hong He, Ronghai Xu, Riyi Zhang, Lei Gao, Xianli |
author_facet | Zhang, Yaqiong Zhang, Zhi-Hong He, Ronghai Xu, Riyi Zhang, Lei Gao, Xianli |
author_sort | Zhang, Yaqiong |
collection | PubMed |
description | Using high hydrostatic pressure (HHP) to treat liquid foods can improve their aroma; however, no information about the effects of HHP on soy sauce aroma has yet been reported. The effects of HHP on the aroma of soy sauce fermented for 30 d were investigated using quantitative descriptive analysis (QDA), SPME–GC–olfactometry/MS, hierarchical cluster analysis (HCA) and principal component analysis (PCA). Results showed that the pressure used during HHP treatment had a greater influence on soy sauce aroma than the duration of HHP. Compared to the control, soy sauce that was treated with HHP at 400 MPa for 30 min (HHP400–30) obtained the highest sensory score (33% higher) by increasing its sour (7%), malty (9%), floral (27%) and caramel-like (47%) aromas, while decreasing its alcoholic (6%), fruity (6%) and smoky (12%) aromas; moreover, the aroma of HHP400–30 soy sauce was comparable with that of soy sauce fermented for 180 d. Further investigation demonstrated that HHP (400 MPa/30 min) enhanced the OAVs of compounds with sour (19%), malty (37%), floral (37%), caramel-like (49%) and other aromas (118%), and lowered the OAVs of compounds with alcoholic (5%), fruity (12%) and smoky (17%) aromas. These results were consistent with the results of the QDA. HHP treatment positively regulated the Maillard, oxidation and hydrolysis reactions in raw soy sauce, which resulted in the improvement and accelerated formation of raw soy sauce aroma. HHP was capable of simultaneously improving raw soy sauce aroma while accelerating its aroma formation, and this could treatment become a new alternative process involved in the production of high-quality soy sauce. |
format | Online Article Text |
id | pubmed-9330850 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-93308502022-07-29 Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism Zhang, Yaqiong Zhang, Zhi-Hong He, Ronghai Xu, Riyi Zhang, Lei Gao, Xianli Foods Article Using high hydrostatic pressure (HHP) to treat liquid foods can improve their aroma; however, no information about the effects of HHP on soy sauce aroma has yet been reported. The effects of HHP on the aroma of soy sauce fermented for 30 d were investigated using quantitative descriptive analysis (QDA), SPME–GC–olfactometry/MS, hierarchical cluster analysis (HCA) and principal component analysis (PCA). Results showed that the pressure used during HHP treatment had a greater influence on soy sauce aroma than the duration of HHP. Compared to the control, soy sauce that was treated with HHP at 400 MPa for 30 min (HHP400–30) obtained the highest sensory score (33% higher) by increasing its sour (7%), malty (9%), floral (27%) and caramel-like (47%) aromas, while decreasing its alcoholic (6%), fruity (6%) and smoky (12%) aromas; moreover, the aroma of HHP400–30 soy sauce was comparable with that of soy sauce fermented for 180 d. Further investigation demonstrated that HHP (400 MPa/30 min) enhanced the OAVs of compounds with sour (19%), malty (37%), floral (37%), caramel-like (49%) and other aromas (118%), and lowered the OAVs of compounds with alcoholic (5%), fruity (12%) and smoky (17%) aromas. These results were consistent with the results of the QDA. HHP treatment positively regulated the Maillard, oxidation and hydrolysis reactions in raw soy sauce, which resulted in the improvement and accelerated formation of raw soy sauce aroma. HHP was capable of simultaneously improving raw soy sauce aroma while accelerating its aroma formation, and this could treatment become a new alternative process involved in the production of high-quality soy sauce. MDPI 2022-07-23 /pmc/articles/PMC9330850/ /pubmed/35892775 http://dx.doi.org/10.3390/foods11152190 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Zhang, Yaqiong Zhang, Zhi-Hong He, Ronghai Xu, Riyi Zhang, Lei Gao, Xianli Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism |
title | Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism |
title_full | Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism |
title_fullStr | Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism |
title_full_unstemmed | Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism |
title_short | Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism |
title_sort | improving soy sauce aroma using high hydrostatic pressure and the preliminary mechanism |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9330850/ https://www.ncbi.nlm.nih.gov/pubmed/35892775 http://dx.doi.org/10.3390/foods11152190 |
work_keys_str_mv | AT zhangyaqiong improvingsoysaucearomausinghighhydrostaticpressureandthepreliminarymechanism AT zhangzhihong improvingsoysaucearomausinghighhydrostaticpressureandthepreliminarymechanism AT heronghai improvingsoysaucearomausinghighhydrostaticpressureandthepreliminarymechanism AT xuriyi improvingsoysaucearomausinghighhydrostaticpressureandthepreliminarymechanism AT zhanglei improvingsoysaucearomausinghighhydrostaticpressureandthepreliminarymechanism AT gaoxianli improvingsoysaucearomausinghighhydrostaticpressureandthepreliminarymechanism |