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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...

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Autores principales: Zhang, Yaqiong, Zhang, Zhi-Hong, He, Ronghai, Xu, Riyi, Zhang, Lei, Gao, Xianli
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
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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.
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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
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