Characterization of Key Odorants in Soy Sauce and Their Concentration Changes during Storage

Table 1

Aroma-active compounds in HLFSS determined by using GC-MS-O and GC-FID-O combined with AEDA.

Nos.^a	Compounds	Odor^b	RI^c		CAS	FD^d	Identification^e
			DB-WAX	HP-5
1	Isobutanol	Cheese	1090	-^f	78-83-1	4	a, b, c, d
2	Butanol	Alcoholic	1137	—	71-36-3	<2	a, b, c, d
3	3-methyl-1-butanol	Malty	1201	732	123-51-3	4	a, b, c, d
4	Methylpyrazine	Roasted, nutty	1255	821	109-08-0	<2	a, b, c, d
5	Acetoin	Creamy	1272	—	513-86-0	4	a, b, c, d
6	Acetol	Sweet	1290	—	116-09-6	2	a, b, c, d
7	2,5-dimethylpyrazine	Roasted	1313	912	123-32-0	128	a, b, c, d
8	2,6-dimethylpyrazine	Roasted, nutty	1319	—	108-50-9	16	a, b, c, d
9	Ethyl lactate	Fruity, buttery	1330	—	97-64-3	16	a, b, c, d
10	1-hydroxy-2-butanone	Roasted, coffee	1359	—	5077-67-8	<2	a, b, c, d
11	2-ethyl-6-methylpyrazine	Roasted, coffee	1375	998	13925-03-6	<2	a, b, c, d
12	2,3,5-trimethylpyrazine	Nutty, peanut	1396	—	14667-55-1	16	a, b, c, d
13	Acetic acid	Sour	1409	—	64-19-7	64	a, b, c, d
14	Methional	Cooked potato-like	1435	907	3268-49-3	1024	a, b, c, d
15	2-acetylfuran	Sweet, coffee	1481	912	1192-62-7	64	a, b, c, d
16	Propionic acid	Cheesy	1510	—	79-09-4	<2	a, b, c, d
17	Isobutyric acid	Sour	1545	—	79-31-2	2	a, b, c, d
18	Phenylacetaldehyde	Floral, sweet	1581	1047	122-78-1	128	a, b, c, d
19	γ-butyrolactone	Creamy, caramel	1609	914	96-48-0	<2	a, b, c, d
20	Furfuryl alcohol	Sweet	1638	854	98-00-0	4	a, b, c, d
21	3-Methylbutanoic acid	Sour, cheese	1644	855	503-74-2	1024	a, b, c, d
22	Methionol	Cooked potato-like	1696	978	505-10-2	256	a, b, c, d
23	2(5H)-furanone	Buttery	1727	—	497-23-4	2	a, b, c, d
24	3-methylvaleric acid	Cheese	1780	—	105-43-1	16	a, b, c, d
25	4-methylpentanoic acid	Cheese	1784	—	646-07-1	16	a, b, c, d
26	Methyl cyclopentenolone	Caramel	1802	1028	80-71-7	<2	a, b, c, d
27	Guaiacol	Smoky	1830	1092	90-05-1	256	a, b, c, d
28	Phenethyl alcohol	Floral, rose	1885	1118	60-12-8	1024	a, b, c, d
29	Maltol	Sweet	1941	1117	118-71-8	4	a, b, c, d
30	2-acetylpyrrole	Nutty	1942	1068	1072-83-9	<2	a, b, c, d
31	4-ethyl-2-methoxyphenol	Smoky	1996	1284	2785-89-9	512	a, b, c, d
32	HDMF	Caramel	2005	—	3658-77-3	1024	a, b, c, d
33	HEMF	Caramel	2068	1142	27538-09-6	1024	a, b, c, d
34	4-ethylphenol	Smoky	2140	—	123-07-9	256	a, b, c, d
35	Sotolon	Caramel	2189	1105	28664-35-9	1024	a, b, c, d
36	Phenylacetic acid	Honey	2516	1263	103-82-2	<2	a, b, c, d
37	Ethyl vanillate	Burnt	2590	—	617-05-0	<2	a, b, c, d

^aThe volatile compounds were listed based on their elution orders on DB-wax capillary column. ^bOdor perception sensed by sniffing port. ^cRetention index; RI did not exceed ±10 of the standard databases. ^dFlavor dilution factor determined by AEDA. ^ea, identification by odor characteristic; b, identification by comparison mass spectrum with the NIST 14 database; c, identification by retention index; d, identification by authentic standards. ^f“-,” indicates that the compound has not been identified on the HP-5MS column.