Comparative Analysis of Flavor Compounds in Draft Soy Sauce Origin from Two Different Membranes

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Comparative Analysis of Flavor Compounds in Draft Soy Sauce Origin from Two Different Membranes
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In this manuscript,two different membranes,namely organic membrane and inorganic membrane were used for raw-soy sauce filtration to obtain draft soy sauce.Solid phase micro-extraction(SPME) and GC-MS were applied to analyze the flavor compounds of the draft soy sauce.Totally 70 compounds were identified from those two samples.These compounds included alcohols(18 kinds),phenols(5 kinds),esters(7 kinds),aldehydes(13 kinds),ketones(5 kinds),acids(2 kinds),heterocyclics(8 kinds) and hydrocarbon(6 kinds).Among of them,the main flavor compounds were alcohols,phenols,aldehydes,ketones heterocyclic.The results of this study provided evidence for the improvement and enhancement of the traditional fermentation of soy sauce.

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FENG Jie, ZHAN Xiao-bei, ZHOU Zhao-hui, ZHANG Li-min, ZHENG Zhi-yong, WU Jian-rong. Comparative Analysis of Flavor Compounds in Draft Soy Sauce Origin from Two Different Membranes[J]. Journal of Food Science and Biotechnology,2010,29(1):33-39.

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