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

Table 4

OAV of aroma-active compounds detected in HLFSS.

Nos.	Compounds	Odor threshold (μg/L)	OAV^a
			S1	S2	S3	S4	S5	S6	S7	S8	S9
33	HEMF	1.15	180383	159482	143935	131967	132037	130245	115654	100165	90229
14	Methional	0.45	6976	7029	6918	7887	8613	7944	7756	8162	7931
32	HDMF	22.3	4544	5300	5674	6387	6951	7658	7513	7348	7077
3	3-methyl-1-butanol	4	1193	1359	1153	1149	1298	1398	1289	1443	1373
35	Sotolon	1.7	322	305	309	317	299	299	291	274	264
5	Acetoin	14	198	203	179	192	198	184	166	172	165
20	Furfuryl alcohol	12.3	156	234	156	237	384	520	507	553	565
27	Guaiacol	0.84	130	132	130	133	136	137	138	140	139
2	Butanol	459.2	48	49	49	46	52	52	45	51	43
22	Methionol	123.23	48	42	43	42	42	44	44	45	44
29	Maltol	210	28	27	24	24	29	32	29	27	26
1	Isobutanol	550	22	20	19	19	23	18	19	23	19
34	4-ethylphenol	13	20	18	18	17	18	18	19	18	18
28	Phenethyl alcohol	564.23	13	12	11	11	12	12	11	11	10
31	4-ethyl-2-methoxyphenol	69	13	12	12	11	12	12	12	11	11
18	Phenylacetaldehyde	6.3	11	12	12	14	16	17	18	20	21
6	Acetol	10000	5	5	5	5	5	5	5	6	5
19	γ-butyrolactone	1000	4	4	4	4	4	5	5	5	5
13	Acetic acid	99000	2	2	2	2	3	3	3	3	3
11	2-ethyl-6-methylpyrazine	40	1	1	1	1	1	1	1	1	1
16	Propionic acid	2190	1	1	1	1	1	1	1	1	1
17	Isobutyric acid	1500	1	1	1	1	1	1	1	1	1
37	Ethyl vanillate	206	1	1	1	1	1	1	1	1	1
21	3-methylbutanoic acid	490	<1	<1	<1	<1	1	1	1	1	1
25	4-methylpentanoic acid	810	<1	<1	<1	<1	1	1	1	1	1
4	Methylpyrazine	30000	<1	<1	<1	<1	<1	<1	<1	<1	<1
7	2,5-dimethylpyrazine	1750	<1	<1	<1	<1	<1	<1	<1	<1	<1
8	2,6-dimethylpyrazine	718	<1	<1	<1	<1	<1	<1	<1	<1	<1
9	Ethyl lactate	50000	<1	<1	<1	<1	<1	<1	<1	<1	<1
12	2,3,5-trimethylpyrazine	350.12	<1	<1	<1	<1	<1	<1	<1	<1	<1
15	2-acetylfuran	15025.2	<1	<1	<1	<1	<1	<1	<1	<1	<1
23	2(5H)-furanone	714	<1	<1	<1	<1	<1	<1	<1	<1	<1
26	Methylcyclopentenolone	300	<1	<1	<1	<1	<1	<1	<1	<1	<1
30	2-acetylpyrrole	58585.25	<1	<1	<1	<1	<1	<1	<1	<1	<1
36	Phenylacetic acid	6100	<1	<1	<1	<1	<1	<1	<1	<1	<1
10	1-hydroxy-2-butanone	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND
24	3-methylvaleric acid	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND

^aOAV: calculated by dividing the concentration by the corresponding odor threshold.