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Chemical profiling of different types of soy sauce and the relationship with its sensory attributes

Four types of soy sauce which are widely consumed and commercially available in Southeast Asia, namely sweet, salty, light and dark soy sauce were discriminated. A comprehensive chemical profiling such as sodium chloride, sugars, organic acids, total nitrogen and free amino acids were determined. Th...

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Main Authors: Alam Shah, Nur Syifaa, Selamat, Jinap, Sanny, Maimunah, Khatib, Alfi
Format: Article
Language:English
Published: Wiley Periodicals 2016
Online Access:http://psasir.upm.edu.my/id/eprint/59687/1/Chemical%20profiling%20of%20different%20types%20of%20soy%20sauce%20and%20the%20relationship%20with%20its%20sensory%20attributes.pdf
http://psasir.upm.edu.my/id/eprint/59687/
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12240/abstract
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spelling my.upm.eprints.596872018-03-16T04:13:02Z http://psasir.upm.edu.my/id/eprint/59687/ Chemical profiling of different types of soy sauce and the relationship with its sensory attributes Alam Shah, Nur Syifaa Selamat, Jinap Sanny, Maimunah Khatib, Alfi Four types of soy sauce which are widely consumed and commercially available in Southeast Asia, namely sweet, salty, light and dark soy sauce were discriminated. A comprehensive chemical profiling such as sodium chloride, sugars, organic acids, total nitrogen and free amino acids were determined. The sensory attributes were determined using the Quantitative Descriptive Analysis (QDA) and their relationship with chemical profiles were analyzed by multivariate approach using orthogonal partial least square discriminant analysis (OPLS-DA). Results showed that sugar was the dominant compound in sweet, salty and dark soy sauce. The sensory attributes such as color, caramel odor, viscosity and sweetness taste increased the overall acceptance in these types of soy sauce. In light soy sauce, sodium chloride, total nitrogen and free amino acids appeared to be dominant compound. It was found that saltiness and umami taste were the important sensory attributes that well-characterized the taste of light soy sauce. Wiley Periodicals 2016 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/59687/1/Chemical%20profiling%20of%20different%20types%20of%20soy%20sauce%20and%20the%20relationship%20with%20its%20sensory%20attributes.pdf Alam Shah, Nur Syifaa and Selamat, Jinap and Sanny, Maimunah and Khatib, Alfi (2016) Chemical profiling of different types of soy sauce and the relationship with its sensory attributes. Journal of Food Quality, 39 (6). pp. 714-725. ISSN 0146-9428; ESSN: 1745-4557 http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12240/abstract 10.1111/jfq.12240
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Four types of soy sauce which are widely consumed and commercially available in Southeast Asia, namely sweet, salty, light and dark soy sauce were discriminated. A comprehensive chemical profiling such as sodium chloride, sugars, organic acids, total nitrogen and free amino acids were determined. The sensory attributes were determined using the Quantitative Descriptive Analysis (QDA) and their relationship with chemical profiles were analyzed by multivariate approach using orthogonal partial least square discriminant analysis (OPLS-DA). Results showed that sugar was the dominant compound in sweet, salty and dark soy sauce. The sensory attributes such as color, caramel odor, viscosity and sweetness taste increased the overall acceptance in these types of soy sauce. In light soy sauce, sodium chloride, total nitrogen and free amino acids appeared to be dominant compound. It was found that saltiness and umami taste were the important sensory attributes that well-characterized the taste of light soy sauce.
format Article
author Alam Shah, Nur Syifaa
Selamat, Jinap
Sanny, Maimunah
Khatib, Alfi
spellingShingle Alam Shah, Nur Syifaa
Selamat, Jinap
Sanny, Maimunah
Khatib, Alfi
Chemical profiling of different types of soy sauce and the relationship with its sensory attributes
author_facet Alam Shah, Nur Syifaa
Selamat, Jinap
Sanny, Maimunah
Khatib, Alfi
author_sort Alam Shah, Nur Syifaa
title Chemical profiling of different types of soy sauce and the relationship with its sensory attributes
title_short Chemical profiling of different types of soy sauce and the relationship with its sensory attributes
title_full Chemical profiling of different types of soy sauce and the relationship with its sensory attributes
title_fullStr Chemical profiling of different types of soy sauce and the relationship with its sensory attributes
title_full_unstemmed Chemical profiling of different types of soy sauce and the relationship with its sensory attributes
title_sort chemical profiling of different types of soy sauce and the relationship with its sensory attributes
publisher Wiley Periodicals
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/59687/1/Chemical%20profiling%20of%20different%20types%20of%20soy%20sauce%20and%20the%20relationship%20with%20its%20sensory%20attributes.pdf
http://psasir.upm.edu.my/id/eprint/59687/
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12240/abstract
_version_ 1643837144687443968
score 13.211869

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