Development and characterization of Japanese soy sauce-like fermented seasoning with various ingredients

作者：Koichi Asanuma, Zhuolin Wang, Tamako Miyazaki, Chunhong Yuan, Tetsuro Yamashita · 发表于：Food Bioscience · 年份：2024 · DOI：10.1016/j.fbio.2024.104198 · 被引用次数：8 · 研究领域：Food Quality and Safety Studies、Phytoestrogen effects and research、Fermentation and Sensory Analysis

Ten types of ingredients, including pressed barley, sprouted brown rice, red sorghum, amaranth, glutinous millet, upland rice, rice bran, chickpeas, rapeseed pomace, and perilla pomace, were utilized to develop a soy sauce-like seasoning. Free amino acid, aroma compound, and sensory evaluation values were measured in comparison to regular soy sauce (fermented with soybean and wheat). The content of free amino acids was highly correlated with the total nitrogen content, with regular soy sauce showing the highest value. The taste attribute amino acids levels were also high in regular soy sauce, rapeseed pomace, and perilla pomace, which attributed to a rich flavor. Except for sprouted brown rice and pressed barley, the remaining nine seasonings exhibited distinctive or elevated content of aroma compounds. Sensory evaluation separated eleven seasonings into sprouted brown rice, together with upland rice, and the rest. PLSR analysis identified sixteen free amino acids as flavor key contributors and twenty-four key aroma contributors. Among the eleven types of seasoning, regular soy sauce was characterized by a sweet and umami taste, while rapeseed pomace was predominantly bitter. The aroma of regular soy sauce was mainly derived from grains and tea, whereas rapeseed imparted distinctive flavors of broth smell and a fragrant aroma. • The main flavor-attributing and aroma-active compounds of soy sauce-like seasonings varied depending on raw ingredients. • Rapeseed pomace and rice b...