Li, Jingyao published the artcileCharacterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China, Formula: C7H12O3, the main research area is soy sauce liquid state fermentation fragrant compound China.
The aroma and sensory characteristics of 21 com. high-salt liquid fermentation soy sauces (HLFSS) suitable for different edible methods were investigated by MS-based non-targeted metabolomics workflow using headspace solid-phase microextraction gas chromatog./mass spectrometry (HS-SPME-GC-MS) combined with sensory evaluation. A total of 325 compounds were detected, and 60 were considered aroma-active compounds Light soy sauce (LSS) and premium soy sauce (PSS) for direct dipping contained more alcs. and esters. Aldehydes and furans were more abundant in dark soy sauce (DSS) used for stir-frying and braising. Principal component anal. (PCA) clustered LSS, DSS, and PSS into different quadrants and distinguished HLFSS of north-south origin. In addition, orthogonal partial least squares discriminant anal. (OPLS-DA) confirmed that the difference in volatile compounds of HLFSS in northern and southern China was related to local manufacturers use of the Japanese and Cantonese fermentation processes. Sensory evaluations showed that LSS and PSS had prominent alc. and fruit aromas, while DSS had firmer caramel and malty aromas. Aroma-active compounds influenced regional differences in sensory attributes. The present study results will provide a theor. basis for broadening industrial soy sauce production with different flavors.
LWT–Food Science and Technology published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Formula: C7H12O3.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics