Wang, Shuo published the artcileEffect of volatile compounds on the quality of Japanese fermented soy sauce, SDS of cas: 14667-55-1, the main research area is fermented soy sauce volatile compound sensory quality.
To understand the effects of volatile compounds on the evaluation of soy sauces so their quality could be classified, samples collected over 3 consecutive years from 2015 to 2017 were evaluated then ranked. The volatile compounds of these evaluated samples were directly extracted by headspace anal. to reduce tech. interference and to identify the most common compounds in soy sauce. Sixty-four volatile compounds were identified in the evaluated soy sauces, of which 35 were found in all samples. The correlation coefficients between the levels of volatile compounds detected and the sensory rankings of the evaluated soy sauces were calculated This enabled those volatile compounds having a greater measure of influence, both neg. and pos., on the quality of the soy sauce to be identified. It was noteworthy that the quality of Japanese fermented soy sauces was neg. correlated with their levels of 4-ethyl-2methoxyphenol and pyrazines.
LWT–Food Science and Technology published new progress about Organoleptic properties. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, SDS of cas: 14667-55-1.