Sensory-Directed Characterization of Key Aroma-Active Compounds for High-Salt Dilute-State Fermented Soy Sauce

Abstract

The sensory characteristics of high-salt diluted-state fermented soy sauce (HDFSS) were investigated, and its aroma was characterized by the molecular sensory methods. Two extraction methods combined with gas chromatography-olfactometry-mass spectrometry (GC×GC-O-MS) were used to analyze 81 aroma-active components in HDFSS. 17 key aroma-active compounds were identified by AEDA and OAV calculations (OAV ≥ 1). Among them, 3-methylthiopropanal was the compound with the highest OAV value in HDFSS, and acetic acid was the most abundant compound in HDFSS. Finally, the recombination omission test revealed that 13 key aroma-active compounds, including maltol acetic acid and phenylethyl alcohol, contributed greatly to the aroma composition of the Y3 samples and constituted the basic characteristics of the aroma of the Y3 samples. 10 key aroma-active compounds, including phenylethyl alcohol, 3-methylthiopropanal, guaiacol, and HEMF, contributed significantly to the aroma composition of the Y2 samples and constituted the basic characteristics of the overall aroma.

Keywords: High-salt diluted-state fermented soy sauce, GC×GC-O-MS, Sensory evaluation, Odor activity value, Omission experiments