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New model for flavour quality evaluation of soy sauce

Author

Listed:
  • Jie Feng

    (Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, P.R. China)

  • Xiao-Bei Zhan

    (Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, P.R. China)

  • Zhi-Yong Zheng

    (Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, P.R. China)

  • Dong Wang

    (Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, P.R. China)

  • Li-Min Zhang

    (Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, P.R. China)

  • Chi-Chung Lin

    (Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, P.R. China)

Abstract

The soy sauce samples established a model for its flavour quality evaluation. Initially, 39 types of flavour compounds, organic acids and free amino acids in six different types of soy sauce were identified and determined by HS-SPME GC/MS and HPLC. The model was developed based on the principal component analysis method for assessing and ranking of flavour quality of soy sauce. Using the principal component analysis which simplifies complex information, our correlative evaluation model was established, tested by comparing the traditional sensory evaluation method, providing a new methodology for objective evaluation of the flavour quality of soy sauce.

Suggested Citation

  • Jie Feng & Xiao-Bei Zhan & Zhi-Yong Zheng & Dong Wang & Li-Min Zhang & Chi-Chung Lin, 2013. "New model for flavour quality evaluation of soy sauce," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(3), pages 292-305.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:524-2011-cjfs
    DOI: 10.17221/524/2011-CJFS
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