影响因子：1.248

DOI码：10.1080/00032719.2017.1419252

发表刊物：Analytical Letters

关键字：Chemical characteristic, classification, color, evaluation, soy sauce

摘要：Understanding the effect of chemical characteristics on sensory evaluation elucidates the classification of soy sauce quality. In this work, 16 koikuchi soy sauces (the major form of Japanese soy sauce) from the Akita Prefectural Miso and Soy Sauce Products Committee were comprehensively studied. The results suggested that good quality soy sauce should possess a color with relatively high +a* and +b* values. Moreover, the ratio between the +L* value and +C* value had a negative influence on the external appearance. Furthermore, the soluble salt-free solids content of high-ranking soy sauce was much higher than that of low-ranking soy sauce, especially in the top three ranked soy sauces (at greater than 40%). The salt content not only negatively affect the soy sauce taste, but also played an essential role in improving the soy sauce flavor. Further study of the amino acid content showed that the glutamic acid content in high-ranking soy sauces was significantly lower than that in low-ranking soy sauces. In particular, the interaction between proline and glucose was also observed to improve soy sauce aroma. Finally, the principal component analysis was performed to reconfirm the main attributes for the sensory classification.

第一作者：Shuo Wang

论文类型：SCI

学科门类：工学

一级学科：食品科学与工程

文献类型：SCI

卷号：51

期号：14

页面范围：2192-2204

ISSN号：0003-2719

是否译文：否

发表时间：2018-06-25

收录刊物：SCI

发布期刊链接：https://www.tandfonline.com/doi/full/10.1080/00032719.2017.1419252