Abstract
The aroma concentrate obtained from soy sauce by distillation at reduced pressure was separated into basic, acidic, phenolic and neutral fractions by rutine procedure. The neutral fraction which contained the most important and good aroma of soy sauce was investigated by GLC, IR and GC-MS.
As a result this fraction consisted of at least thirty-three components. Among these, the following compounds were identified: n-butyl formate, 2-ethoxyethanol, trans-2-hexen-1-ol, 1-octen-3-ol, furylmethylketone and pyrrylmethylketone.
Furthermore the synthetic mixture of the nine components (ethanol, n-butyl formate, 2-methylpropanol, 1-butanol, 3-methylbutanol, furfurylalcohol, ethyl succinate, 2-phenylethanol, pyrrylmethylketone) based on the quantitative data in Table 1 was prepared. The mixture had somewhat characteristic aroma of neutral fraction of soy sauce.
