Soy sauce was fermented with various sterilization temperatures. Among the Maillard reaction products, α-dicarbonyl compounds (α-DC; glyoxal, methylglyoxal, and diacetyl) and 16 aroma compounds were analyzed, and their correlations were investigated. After fermentation for 8 wk, glyoxal, methylglyoxal, and diacetyl were present in soy sauce at 0.88–2.84, 1.73–3.27, and 0.53–0.86 μg/ml, respectively. Among the 16 aroma compounds, acetic acid dominated and showed the largest change with the sterilization temperature. The quantities of α-DC and volatiles showed a strong positive correlation (maximum r = 0.912) with the sterilization temperature. To reduce the levels of α-DC in soy sauce, a 60–70 °C sterilization temperature is proposed. Partial least squares regression was done to investigate the aroma compounds affecting the formation of α-DC. Among the volatile compounds analyzed in this soy sauce model system, 1-octen-3-ol was the most likely determinant of α-DC content.

将酱油在各种灭菌温度下发酵。在美拉德反应产物中，分析了α-二羰基化合物（α-DC；乙二醛，甲基乙二醛和二乙酰基）和16种芳香化合物，并研究了它们之间的相关性。发酵8周后，酱油中的乙二醛，甲基乙二醛和二乙酰基的含量分别为0.88-2.84、1.73-3.27和0.53-0.86μg/ ml。在16种香气化合物中，乙酸占主导地位，并且随着灭菌温度的变化最大。α-DC和挥发物的含量呈强正相关（最大r = 0.912）和灭菌温度。为了降低酱油中α-DC的含量，建议将灭菌温度设定为60-70°C。进行了偏最小二乘回归以研究影响α-DC形成的香气化合物。在该酱油模型系统中分析的挥发性化合物中，1-辛烯-3-醇是α-DC含量的最可能决定因素。