Glass Capillary Chromatographic Profiles of Soy Sauce Aroma Correlated with Sensory Assessment

Abstract

The relationship between soy sauce gas chromatographic (GC) patterns precisely analyzed on a glass capillary column and ranked order in sensory analysis was investigated by stepwise multiple regression analysis. The most negative and positive correlation between the GC peaks and sensory data were shown by trans-2-hexen-l-ol contributing to preferable aroma and iso-butyric acid concerning to unpleasant smell, respectively. Highly predictable multiple regression models were calculated in the analysis. The variety of volatile components selected for the equations indicated that these constituents represented not only different groups of chemical structures in aroma compounds but also growth of various microorganisms during the soy sauce making process.