Soy sauce is an increasingly popular oriental fermented condiment produced through a two-
step fermentation process called koji (solid-state fermentation) and moromi (brine …

Background When foods are processed or cooked, many chemical reactions occur involving
a wide range of metabolites including sugars, amino acids and lipids. These chemical …

Daqu is the major source of microorganisms, enzymes, flavour compounds, and their
precursors in the Chinese liquor production process. In the present study, the yeast …

Biopolymers used for food contact materials must be evaluated in order to ensure food
safety and quality. In this work, the aroma profile of starch-based packaging materials …

The changes of volatile compounds in soy sauce during long‐term fermentation (12 months)
were investigated using solid‐phase microextraction (SPME) and stir bar sorptive extraction …

Traditional Chinese red sufu is a popular condiment, and typical flavor is an important
indicator of sensory qualities in commercial products. In this study, the volatile aroma …

The effect of hydrostatic pressure (HSP) and constant temperature fermentation (CTF) on the
microbial community of soy sauce mash and metabolites (volatile and non-volatile) in raw …

Douchi is a type of traditional Chinese flavoring food that has been used for thousands of
years and is produced by multispecies solid-state fermentation. However, the correlation …

This is the first report on the effect of low temperature stress applied during initial moromi
fermentation on the quality and taste of soy sauce. Koji was prepared to yield initial moromi …

Derived from RNA, 5ʹ-ribonucleotides, especially Inosine-5ʹ-monophosphate (IMP) and
guanosine-5ʹ-monophosphate (GMP), can enhance the umami taste of soy sauce. In this …