Formation and Identification of Flavor Substances during Soy Sauce Brewing

In order to research the influence of the brewing process on the formation of soy sauce flavor, the headspace solid phase microextraction (HS-SPME) coupling was used. The composition and change of volatile aroma components in a fermentation process of a brand of soy sauce in Heilongjiang region were determined by GC-MS. The study found that 31 kinds of aroma components were detected in the fermentation process, including 3 kinds of alcohols, 4 kinds of aldehydes, 4 kinds of acids, 6 kinds of esters, 4 kinds of phenols, 3 kinds of furans and 7 kinds of other compounds. Further, four main aroma substances were determined by measuring the aroma activity values:1-octene-3-ol, phenylacetaldehyde, acetic acid, 4-vinylguaiacol;principal component analysis showed that the fermentation time was at 5~42 d, 1-octene-3-ol, acetic acid and 4-vinylguaiacol were characteristic components, and when the fermentation time was 42~59 d, and phenylacetaldehyde was the main component.