Chemical Profiling of Different Types of Soy Sauce and the Relationship with its Sensory Attributes

Journal of Food Quality

Volumn 39, Issue 6, 2016, Pages 714-725

  Syifaa, Alam Shah ^a   Jinap, Selamat ^a   Sanny, Maimunah ^a   Khatib, Alfi ^b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b INTERNATIONAL ISLAMIC UNIVERSITY MALAYSIA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; CHEMICAL ANALYSIS; DISCRIMINANT ANALYSIS; NITROGEN; SODIUM; SODIUM CHLORIDE;

CHEMICAL CHARACTERISTIC; CHEMICAL PROFILING; MULTIVARIATE APPROACH; PARTIAL LEAST SQUARE (PLS); PRODUCTION PROCESS; QUALITY IMPROVEMENT; QUANTITATIVE DESCRIPTIVE ANALYSIS (QDA); SENSORY ATTRIBUTES;

SENSORY ANALYSIS;

EID: 85007235957     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12240     Document Type: Article

References (26)

1. AOAC. 2000. Official Methods of Analysis, Association of Analytical Chemists, 15th Ed., Association of Official Analytical Chemist, Inc., Washington, DC.
2. Chou, C. and Ling, M. 1999. Biochemical changes in soy sauce prepared with extruded and traditional raw materials. Food Res. Int. 31, 487–492.
3. Feng, J., Zhan, X., Zheng, Z., Wang, D., Zhang, L. and Lin, C. 2013. New model for flavour quality evaluation of soy sauce. Czech J. Food Sci. 31, 292–305.
4. Gao, X., Zhao, H., Feng, Y. and Zhao, M. 2010. A comparative study on physicochemical properties of Chinese-type soy sauces prepared using pure koji and mixed kojis. Afr. J. Biotechnol. 9, 6740–6747.
5. Jeong, S.Y., Chung, S.J., Suh, D.S., Suh, B.C. and Kim, K.O. 2004. Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce. J. Food Sci. 69, S319–S325.
6. Judoamidjojo, R.M., Itoh, T., Tomomatsu, A. and Matsuyama, A. 1985. The analytical study on “Kecap”-an Indonesian soy sauce. Nippon Shokuhin Kogyo Gakkaishi 32, 67–73.
7. KIKKOMAN. 2008. The flavor handbook a reference and product guide. Retrieved from http://www.kikkoman.com.au
8. Li, Y., Zhao, H., Zhao, M. and Cui, C. 2009. Relationships between antioxidant activity and quality indices of soy sauce: An application of multivariate analysis. Int. J. Food Sci. Technol. 45, 133–139.
9. Lim, P.K., Jinap, S., Sanny, M., Tan, C.P. and Khatib, A. 2014. The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips. J. Food Sci. 79, T115–T121.
10. Lioe, H.N., Apriyantono, A., Takara, K., Wada, K., Naoki, H. and Yasuda, M. 2004. Low molecular weight compounds responsible for savory taste of Indonesian soy sauce. J. Agric. Food Chem. 52, 5950–5956. [15366848]
11. Lioe, H.N., Wada, K., Aoki, T. and Yasuda, M. 2007. Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu) – Koikuchi, tamari and shiro shoyu. Food Chem. 100, 1669–1677.
12. Lioe, H.N., Selamat, J. and Yasuda, M. 2010. Soy sauce and its umami taste: A link from the past to current situation. J. Food Sci. 75, R71–R76.
13. Luh, B.S. 1995. Industrial production of soy sauce. J. Ind. Microbiol. 14, 467–471.
14. Miyagi, A., Suzuki, T., Nabetani, H. and Nakajima, M. 2013. Color control of Japanese soy sauce (shoyu) using membrane technology. Food Bioprod. Process. 91, 507–514.
15. Murad, M., Abdullah, A., Aida, W. and Mustapha, W. 2015. Optimization of egg tofu formulations containing carrageenan, gum Arabic and corn starch by descriptive sensory analysis. Am. J. Appl. Sci. 12, 47–57.
16. Nour, V., Trandafir, I. and Ionica, M.E. 2010. HPLC organic acid analysis in different citrus juices under reversed phase conditions. Not. Bot. Horti. Agrobot. Cluj Napoca 38, 44–48.
17. Roling, W.F.M., Timotius, K.H., Prasetyo, A.B., Stouthamer, A.D.R.I.A.A.N.H. and Verseveld, D.H.W.V.A.N. 1994. Changes in microflora and biochemical composition during the Baceman stage of traditional Indonesian Kecap (Soy Sauce) production. J. Ferment. Bioeng. 77, 62–70.
18. Sanimah, S. and Sarip, J. 2015. Metabolomic analysis of Carica papaya variety Eksotika and Sekaki. J. Trop. Agric. Food Sci. 43, 103–117.
19. Sanny, M., Luning, P.A., Jinap, S., Bakker, E.J. and van Boekel, M.A.J.S. 2013. Effect of frying instructions for food handlers on acrylamide concentration in French fries: An explorative study. J. Food Prot. 76, 462–472.
20. Shurtleff, W. and Aoyagi, A. 2012. History of Soy Sauce (160 CE to 2012): Extensively Annoted Bibliography and Sourcebook. Soyinfo Center, Lafayette, CA.
21. Sugiyama. 1984. Selection of microorganisms of soy sauce. Food Microbiol. 1, 339–347.
22. Wong, K.H., Abdul Aziz, S. and Mohamed, S. 2008. Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. Int. J. Food Sci. Technol. 43, 1512–1519.
23. Wu, T.Y., Kan, M.S., Siow, L.F. and Palniandy, L.K. 2010. Effect of temperature on moromi fermentation of soy sauce with intermittent aeration. Afr. J. Biotechnol. 9, 702–706.
24. Xu, Y. 1990. Advances in the soy sauce industry in China. J. Ferment. Bioeng. 70, 434–439.
25. Yamamoto, S., Bamba, T., Sano, A., Kodama, Y., Imamura, M., Obata, A. and Fukusaki, E. 2012. Metabolite profiling of soy sauce using gas chromatography with time-of-flight mass spectrometry and analysis of correlation with quantitative descriptive analysis. J. Biosci. Bioeng. 114, 170–175.
26. Yamamoto, S., Shiga, K., Kodama, Y., Imamura, M., Uchida, R., Obata, A. and Fukusaki, E. 2014. Analysis of the correlation between dipeptides and taste differences among soy sauces by using metabolomics-based component profiling. J. Biosci. Bioeng. 118, 56–63.