Luo, Longjuan; Gao, Xianli; Feng, Yunzi; Zhao, Haifeng; Zhao, Mouming published the artcile< Comparative study on aroma compounds in Chinese-type and Japanese-type soy sauces>, Electric Literature of 112-63-0, the main research area is Chinese Japanese type soy sauce aroma compound.
The volatile aroma compounds in Chinese-type and Japanese-type soy sauces were separated and concentrated by direct solvent extraction, and identified by gas chromatog.-mass spectrometry. The results showed that 94 aroma compounds were identified in Chinese-type soy sauces, and 125 aroma compounds were identified in Japanese-type soy sauces. The main aroma compounds in Chinese-type soy sauces were 35.97% esters, 17.79% alcs., 16.05% acids and 8.67% aldehydes and ketones, whereas 52.98% esters, 24.01% acids, 9.31% alcs. and 6.02% aldehydes and ketones consisted of the most of volatile aroma compounds in Japanese-type soy sauce. The difference of varieties and relative quantities of aroma compounds created the flavor discrepancy of Chinese-type and Japanese-type soy sauces.
Zhongguo Niangzao published new progress about Food analysis. 112-63-0 belongs to class esters-buliding-blocks, and the molecular formula is C19H34O2, Electric Literature of 112-63-0.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics