Diez-Simon, Carmen published the artcileStir bar sorptive extraction of aroma compounds in soy sauce: Revealing the chemical diversity, Synthetic Route of 14667-55-1, the main research area is stir bar sorptive extraction aroma compound soy sauce; Aroma; Fermentation; GC-olfactometry-MS (GC-O-MS); Gas chromatography-mass spectrometry (GC–MS); Soy sauce; Stir bar sorptive extraction (SBSE); Volatiles.
Fermented soy sauce is used worldwide to enhance the flavor of many dishes. Many types of soy sauce are on the market, and their differences are mostly related to the country of origin, the production process applied and the ratio of ingredients used. Consequently, several aromas, tastes, colors, and textures are obtained. Nowadays, soy sauce can also be produced without microorganisms making the process shorter and cheaper. However, flavor may be lost. We have carried out a comprehensive metabolomics anal. of volatile compounds using stir bar sorptive extraction (SBSE)-GC-MS to relate differences in volatile content to production history and origin. The results revealed major differences between fermented and non-fermented soy sauces, and a list of volatile compounds is reported as being characteristic of each type. This study was able to relate volatiles to the production process using SBSE-GC-MS and to aroma characteristics using GC-O-MS.
Food Research International published new progress about Color. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Synthetic Route of 14667-55-1.