Effect of koji fermentation on generation of volatile compounds in soy sauce production

International Journal of Food Science and Technology

Volumn 48, Issue 3, 2013, Pages 609-619

  Feng, Yunzi ^a   Cui, Chun ^a   Zhao, Haifeng ^a   Gao, Xianli ^b   Zhao, Mouming ^a   Sun, Weizheng ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Gas chromatography olfactometry; Koji; Principal component analysis; Sensory evaluation; Soy sauce; Volatile compounds

Indexed keywords

GAS CHROMATOGRAPHY-OLFACTOMETRY; KOJI; SENSORY EVALUATION; SOY SAUCE; VOLATILE COMPOUNDS;

ALDEHYDES; ASPERGILLUS; CHROMATOGRAPHY; FERMENTATION; ODORS; PRINCIPAL COMPONENT ANALYSIS;

VOLATILE ORGANIC COMPOUNDS;

ASPERGILLUS ORYZAE;

EID: 84873057963     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12006     Document Type: Article

References (26)

1. Baek, H.H. & Kim, H.J. (2004). Solid phase microextraction-gas chromatography-olfactometry of soy sauce based on sample dilution analysis. Food Science and Biotechnology, 13, 90-95.
2. Bruna, J.M., Hierro, E.M., de la Hoz, L., Mottram, D.S., Fernandez, M. & Ordonez, J.A. (2001). The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages. Meat science, 59, 97-107.
3. Bull, S.M., Yong, F.M. & Wong, H.A. (1985). The production of aroma by Aspergillus oryzae during the preparation of soy sauce koji. Food Chemistry, 17, 251-264.
4. Cho, I.H., Kim, S.Y., Choi, H.K. & Kim, Y.S. (2006). Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.). Journal of Agricultural and Food Chemistry, 54, 6332-6335.
5. Chou, C.C. & Ling, M.Y. (1998). Biochemical changes in soy sauce prepared with extruded and traditional raw materials. Food Research International, 31, 487-492.
6. Chung, H.Y., Fung, P.K. & Kim, J.S. (2005). Aroma impact components in commercial plain sufu. Journal of Agricultural and Food Chemistry, 53, 1684-1691.
7. Dajanta, K., Apichartsrangkoon, A. & Chukeatirote, E. (2011). Volatile profiles of thua nao, a Thai fermented soy product. Food Chemistry, 125, 464-470.
8. Gao, X.L., Cui, C., Zhao, H.F., Zhao, M.M., Yang, L. & Ren, J. Y. (2010). Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment. Food Science and Biotechnology, 19, 889-898.
9. Giri, A., Osako, K., Okamoto, A. & Ohshima, T. (2010). Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products. Food Research International, 43, 1027-1040.
10. Ito, K., Yoshida, K., Ishikawa, T. & Kobayashi, S. (1990). Volatile compounds produced by the fungus Aspergillus oryzae in rice koji and their changes during cultivation. Journal of Fermentation and Bioengineering, 70, 169-172.
11. Kaminski, E., Stawicki, S. & Wasowicz, E. (1974). Volatile flavour compounds produced by molds of Aspergillus, Penicillium, and Fungi imperfecti. Applied and Environmental Microbiology, 27, 1001-1004.
12. Kataoka, S. (2005). Functional effects of Japanese style fermented soy sauce (shoyu) and its components. Journal of Bioscience and Bioengineering, 100, 227-234.
13. Kim, H.G., Hong, J.H., Song, C.K., Shin, H.W. & Kim, K.O. (2010). Sensory Characteristics and Consumer Acceptability of Fermented Soybean Paste (Doenjang). Journal of Food Science, 75, S375-S383.
14. Lee, S. & Ahn, B. (2009). Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation. Food Chemistry, 114, 600-609.
15. Lee, S.M., Seo, B.C. & Kim, Y.S. (2006). Volatile Compounds in Fermented and Acid-hydrolyzed Soy Sauces. Journal of Food Science, 71, C146-C156.
16. Lv, Y.C., Song, H.L., Li, X., Wu, L. & Guo, S.T. (2011). Influence of Blanching and Grinding Process with Hot Water on Beany and Non-Beany Flavour in Soymilk. Journal of Food Science, 76, S20-S25.
17. Moy, Y.S., Lu, T.J. & Chou, C.C. (2011). Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean. Journal of Bioscience and Bioengineering, 113, 196-201.
18. Nunomura, N., Sasaki, M., Asao, Y. & Yokotsuka, T. (1976). Identification of volatile components in shoyu (soy sauce) by gas chromatography-mass spectrometry. Agricultural and Biological Chemistry, 40, 485-490.
19. Petra, S. & Peter, S. (2007). Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science. Journal of Agricultural and Food Chemistry, 55, 6262-6269.
20. Smit, B.A., Engels, W.J.M. & Smit, G. (2009). Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods. Applied microbiology and biotechnology, 81, 987-999.
21. Sun, S.Y., Jiang, W.G. & Zhao, Y.P. (2010a). Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Fermentation. Journal of the Institute of Brewing, 116, 316-328.
22. Sun, W.Z., Zhao, Q.Z., Zhao, H.F., Zhao, M.M. & Yang, B. (2010b). Volatile compounds of Cantonese sausage released at different stages of processing and storage. Food Chemistry, 121, 319-325.
23. Wanakhachornkrai, P. & Lertsiri, S. (2003). Comparison of determination method for volatile compounds in Thai soy sauce. Food Chemistry, 83, 619-629.
24. Yan, L., Zhang, Y., Tao, W., Wang, L. & Wu, S. (2008). Rapid determination of volatile flavour components in soy sauce using head space solid-phase microextraction and gas chromatography-mass spectrometry. Chinese Journal of Chromatography, 26, 285-291.
25. Zhang, Y.F. & Tao, W.Y. (2010). Flavour and taste compounds analysis in Chinese solid fermented soy sauce. African Journal of Biotechnology, 8, 673-681.
26. Zhao, J., Dai, X., Liu, X., Zhang, H., Tang, J. & Chen, W. (2011). Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis. Food Control, 22, 1008-1013.