Article
Food Science & Technology
Yimin Chen, Mouming Zhao, Yunzi Feng
Summary: The impact of soybean traits on soy sauce quality was investigated in this study. Differences in total sugar and protein content were found to be the key factors responsible for variations in soy sauce characteristics. Further analysis showed that differences in enzyme activities during fermentation led to variations in soy sauce quality and formed correlations with soy sauce tastes.
Article
Chemistry, Applied
Yaojun Ju, Liting Sun, Xiangdi Zhang, Wanning Li, Lihua Hou
Summary: This study investigated the umami mechanisms and characteristics of soy sauce flavor peptides by separating four fractions from natural brewed soy sauce using ultrafiltration and Sephadex G-15 gel filtration chromatography. The sensory and ligand-receptor interaction tests showed the umami strengths of the fractions and peptide identification revealed the major contributors to the umami taste. The study also explored the conditions conducive to the umami perception of one fraction, G3, and the results can provide a reference for the application of soy-sauce flavor peptides in food.
Article
Food Science & Technology
Xiangdi Zhang, Yuxiu Zhang, Lingling Wang, Wanning Li, Lihua Hou
Summary: This study isolated and identified gas-producing bacteria in swollen bagged soy sauce, confirming Bacillus amyloliquefaciens, Bacillus sp., and Bacillus subtilis using 16S rDNA analysis. The growth characteristics and optimal conditions of these bacteria were investigated, and the antibacterial efficacy of different control methods was evaluated.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Chemistry, Applied
Xianli Gao, Tuo Feng, Mingjian Sheng, Bo Wang, Zejian Wang, Pei Shan, Yaqiong Zhang, Haile Ma
Summary: The study found that black soybean sauce (BSS) exhibited distinctive aroma characteristics compared to traditional soy sauce, mainly due to the presence and impact of specific odor-active compounds. This has important implications for improving the quality and aroma of BSS.
Article
Food Science & Technology
Rebecca Yinglan Zhou, Jian-Yong Chua, Shao-Quan Liu
Summary: This study investigated the feasibility of using different species of yeast to transform salted soy whey into a soy sauce-like condiment. The results showed that the yeasts were able to convert isoflavone glycosides into aglycones and that salted soy whey fermented with different yeasts had different volatile profiles.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Multidisciplinary
Mete Batuhan Durukan, Deniz Keskin, Yigithan Tufan, Orcun Dincer, Melih Ogeday Cicek, Bayram Yildiz, Simge Cinar Ayguen, Batur Ercan, Husnu Emrah Unalan
Summary: With the rapid development of technology, the use of small and miniaturized electronics has increased significantly, but the prevalent power sources based on potentially toxic materials pose environmental problems. Edible and ingestible electronic devices have emerged as a sustainable solution. Researchers have developed edible gel electrolytes using hydroxyethyl cellulose and commercial soy sauce, which demonstrate superior ionic conductivity and anti-drying properties, enabling the fabrication of edible supercapacitor devices.
ADVANCED FUNCTIONAL MATERIALS
(2023)
Article
Agriculture, Multidisciplinary
Yi-Fan Tian, Yu-Xing Chen, Xing Tong, Sha Hou, Mou-Ming Zhao, Yun-Zi Feng
Summary: The flavor differences between soybean and defatted soybean fermented soy sauce are not only caused by the differences in the content of flavor precursors in the materials, but also closely related to the differences in the enzymatic profiles accumulated during the koji-making process.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Zikun Huang, Mouming Zhao, Chun Cui, Mingtao Huang, Lianzhu Lin, Yunzi Feng
Summary: The evolution of soy isoflavones during soy sauce fermentation process was systematically analyzed, revealing significant changes in isoflavones profiles during the moromi stage. The concentrations of aglycones and hydroxyl aglycones were positively correlated with antioxidant capacities, with hydroxydaidzein showing significantly higher antioxidant contribution compared to daidzein.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Jingwen Wang, Mouming Zhao, Nuoyi Xie, Mingtao Huang, Yunzi Feng
Summary: Yeast has a significant impact on the formation of desirable aroma in soy sauce fermentation. This study identified 18 yeast genera in seven soy sauce residues and found three potential aroma-enhancing yeast species. These findings are of great importance for the development and application of flavor functional yeasts in soy sauce fermentation.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Chemistry, Analytical
Jiao Jin, Youjiang Liu, Shan Li, Jun Hu, Shaomin Liu, Chilai Chen
Summary: This study investigates the potential of using volatile organic compounds (VOCs) as indicators for detecting the geographical distribution and production processes of Chinese soy sauce. It utilizes FAIMS analysis method and machine learning algorithms, achieving good classification results.
SENSORS AND ACTUATORS B-CHEMICAL
(2022)
Article
Food Science & Technology
Hua Liu, Shaojie Yang, Jun Liu, Jian Lu, Dianhui Wu
Summary: The effect of salt concentration on soy sauce fermentation was investigated, and it was found that salt concentration significantly influenced the microbial abundance and metabolite profiles during fermentation, resulting in different characteristics among samples. The study obtained a total score of 9.5 for the quality of soy sauce.
Article
Food Science & Technology
Zeping Liu, Xiaolong Zhang, Xinrui Duan, Bo Kang, Jingyi Liu, Caixia Fu, Chao Wang, Dongsheng Li, Ning Xu
Summary: The study found that changing the koji making and fermentation conditions of soy sauce affects the content of ammonium salts and amino acid nitrogen in soy sauce. The increase in microbial inoculation amount leads to a rise in the ammonium salt content and a negative correlation between ammonium salt content and brine concentration. Additionally, the temperature of koji making also influences the content of ammonium salts in soy sauce.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Huiqin Shi, Jingjing Li, Yujie Zhang, Kaili Ding, Guozhong Zhao, Xiang Duan, Hadiatullah Hadiatullah
Summary: This study found that germinated wheat can improve the nutritional value, flavor profiles, and microbial structure of soy sauce. Germination increased the content of amino acid nitrogen, total nitrogen, reducing sugars, isoflavones, and gamma-Aminobutyric acid (GABA), as well as enhancing antioxidant activity. Un-germinated wheat had a richer flavor profile but carried the risk of contaminants. In terms of microbial diversity, germinated wheat reduced bacterial diversity, which was favorable for soy sauce fermentation. Overall, germinated wheat is of importance in improving soy sauce products.
Review
Food Science & Technology
Xianli Gao, Xue Zhao, Feng Hu, Jiangyan Fu, Zhankai Zhang, Zhan Liu, Bo Wang, Ronghai He, Haile Ma, Chi-Tang Ho
Summary: Soy sauce, an important fermented condiment, has gained popularity worldwide and has been extensively studied in the past decade. Research on soy sauce has made significant advancements in areas such as fermentation strains, quality, safety, and functionality.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Spectroscopy
Jiemei Chen, Chunli Fu, Tao Pan
Summary: This study establishes discriminant models for soy sauce brands using spectroscopy and algorithms. The results show that a small number of near-infrared wavelengths can be used for accurate identification of soy sauce brands, with the advantages of speed, simplicity, and miniaturization.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2022)