Characterisation of sugars as the typical taste compounds in soy sauce by silane derivatisation coupled with gas chromatography–mass spectrometry and electronic tongue,International Journal of Food Science & Technology

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Characterisation of sugars as the typical taste compounds in soy sauce by silane derivatisation coupled with gas chromatography–mass spectrometry and electronic tongue
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-01-20 , DOI: 10.1111/ijfs.14513
Guozhong Zhao ₁ , Qidou Gao ₁ , Yifei Wang ₁ , Jianbiao Gao ₁ , Shu Li ₁ , Zhenjia Chen ₂ , Xiaowen Wang ₂ , Yunping Yao ₁

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A total of 214 taste compounds were identified in soy sauce by silane derivatisation coupled with gas chromatography–mass spectrometry (SD‐GC‐MS), including 74 kinds of sugars. The proportion of total sugars is highest from 37.24–77.24% among all taste compounds. In particular, rare sugars were detected and identified as the special compounds in soy sauce which come from the sugar metabolism. Rare sugars identified in soy sauce by traditional fermented technology were prominent than Japanese technology. Principal component analysis (PCA) investigation of these results showed that samples can be distinguished by sugars as the first principal component and the general evaluation index (GEI) of samples was consistent with the result of sensory evaluation. Meanwhile, sweetness had the maximum range (from −9.89 to 14.10) in all taste indexes by electronic tongue (E‐tongue) analysis.

中文翻译：

通过硅烷衍生化结合气相色谱-质谱法和电子舌表征糖为酱油中典型的味觉成分

硅烷衍生化结合气相色谱-质谱法（SD-GC-MS）在酱油中总共鉴定出214种口味化合物，其中包括74种糖。在所有口味化合物中，总糖的比例最高，为37.24–77.24％。特别是，稀有糖被发现并被确定为酱油中的特殊化合物，这些糖是糖代谢产生的。传统的发酵技术在酱油中发现的稀有糖比日本的技术要突出。这些结果的主成分分析（PCA）研究表明，样品可以以糖作为第一主要成分，并且样品的总体评价指数（GEI）与感官评价的结果一致。同时，甜度具有最大范围（从-9.89到14）。

更新日期：2020-01-20

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