11:00 AM - 11:15 AM
[3La-09] Seasonal dynamics of volatile compound profiles during soy sauce fermentation and aging process
Keywords:soy sauce, fermentation, volatile compounds, GC-MS
[Purpose] The soy sauce fermentation and aging process proceeds through the artifical temperature control and typically takes four to five months to complete. The proper temperature control of the moromi is one of the most important factors for quality, since the flavor of soy sauce is formed by salt-tolerant lactic acid bacteria and soy sauce yeasts. However, the outdoor fermentation tanks used in actual production are easily affected by outside temperatures, and the progress of moromi varies depending on the season of fermentation, resulting in differences in quality. To ensure consistent high quality moromi, we analyzed volatile compound profiles across different seasons.
[Methods] Sampling of moromi was conducted over time from four different fermentation tanks that started the fermentation and aging process in spring (April), summer (Augest), fall (November), and winter (January). After heating the vials containing the moromi supernatant under prescribed conditions, the volatile compounds were absorbed on SPME fiber and analyzed non-targeted by GC-MS. MS-DIAL software was used to filter the measured data, and MetaboAnalyst 6.0 was used for analysis.
[Results] Principal component analysis showed that the components in moromi gradually changed during fermentation, especially during the active phase of the main fermenting yeast (around days 45-70), regardless of the season of fermentation. There were also changes in component profiles during the aging phase (after day 70) for spring and winter preparations, but not for summer and fall moromis. Spring and winter moromis had more alcohols and esters at the end of aging compared to summer and fall moromis, indicating a more complex aroma during these seasons.
[Methods] Sampling of moromi was conducted over time from four different fermentation tanks that started the fermentation and aging process in spring (April), summer (Augest), fall (November), and winter (January). After heating the vials containing the moromi supernatant under prescribed conditions, the volatile compounds were absorbed on SPME fiber and analyzed non-targeted by GC-MS. MS-DIAL software was used to filter the measured data, and MetaboAnalyst 6.0 was used for analysis.
[Results] Principal component analysis showed that the components in moromi gradually changed during fermentation, especially during the active phase of the main fermenting yeast (around days 45-70), regardless of the season of fermentation. There were also changes in component profiles during the aging phase (after day 70) for spring and winter preparations, but not for summer and fall moromis. Spring and winter moromis had more alcohols and esters at the end of aging compared to summer and fall moromis, indicating a more complex aroma during these seasons.