Analyses of the formation and characteristics of flavor and taste in a sesame meal-based soy sauce.

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-09-02 DOI:10.1002/jsfa.70137

Yi Chu, Tian-Liang Zhang, Qian Yang, Ming-Xuan Zou, Shuang-Yue Shi, Xue Dong, Rui-Fu Cui, Lei Wang, Jin-Yue Sun, Feng-Xiang Zhang, Xia Wang

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引用次数: 0

Abstract

Background: Sesame meal, characterized by high moisture, viscosity and oxidative instability, presents utilization challenges and is frequently relegated to farmland fertilizer - a practice that underutilizes its rich protein content.

Methods: This study developed three types of soy sauce using sesame meal supplemented with soybeans. For the first time, a dual-strain co-fermentation system employing Aspergillus oryzae 3.042 and Aspergillus niger AS3.350 was applied to sesame meal. The dynamic evolution of taste and volatile flavor compounds during fermentation was systematically analyzed via electronic tongue technology and gas chromatography-mass spectrometry. The sesame meal soy sauces were benchmarked against four commercial premier-grade products, with flavor profiles evaluated using principal component analysis and orthogonal partial least squares discriminant analysis. Notably, the physicochemical indices of the sesame meal soy sauce complied with Chinese premier-grade standards.

Results: The dual-strain-fermented soy sauce demonstrated outstanding flavor complexity, sweetness and richness, achieving parity with premier-grade soy sauce. Notably, it contained 2,3,5-trimethylpyrazine and 3-hydroxy-2-butanone, key compounds imparting distinctive roasted grain and creamy flavors, which collectively defined its unique sensory profile.

Conclusion: This research significantly elevates the utilization value of sesame meal while establishing a viable pathway for its commercial adoption in soy sauce production. © 2025 Society of Chemical Industry.

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芝麻粕酱油风味的形成及风味特征分析。

背景：芝麻粉具有高水分、高粘度和氧化不稳定性的特点，在利用上面临挑战，经常被降级为农田肥料——这种做法没有充分利用其丰富的蛋白质含量。方法：以芝麻粕为原料，辅以大豆，研制出3种酱油。首次将米曲霉3.042和黑曲霉AS3.350作为双菌种共发酵体系用于芝麻粕发酵。采用电子舌技术和气相色谱-质谱联用技术，系统分析了发酵过程中风味物质和挥发性风味物质的动态变化。采用主成分分析和正交偏最小二乘判别分析，对芝麻粕酱油的风味特征进行了评价。值得注意的是，芝麻粉酱油的理化指标均符合国家特级标准。结果：双菌种发酵酱油风味复杂，甜度高，口感丰富，可与特级酱油媲美。值得注意的是，它含有2,3,5-三甲基吡嗪和3-羟基-2-丁酮，这两种关键化合物赋予了独特的烤谷物和奶油风味，共同定义了它独特的感官特征。结论：本研究显著提高了芝麻粕的利用价值，为其在酱油生产中的商业化应用开辟了一条可行的途径。©2025化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.