Soy sauce residue (SSR) is a soy sauce by-product produced in much quantity during the filtration processing of soy sauce. SSR would be used as a good precursor to make flavoring agents because of its high contents of nitrogen compounds (&gt;20%). If the optimal processing method is applied to SSR, it should be an advantage to reduce cost down in developing of flavoring agents. The objective of this study was to determine optimal reaction flavoring (RF) condition for enzymatic hydrolysate of SSR and defatted soybean and to compare flavor compounds produced in RF model. The reactants were prepared by adding of 0.33% (w/v) glutamic acid and 0.5% (w/v) fructose to total mixed volume of enzymatic hydrolysate of SSR and defatted soybean (1:1 ratio, v/v). Optimal reaction conditions were determined using response surface methodology (RSM) combined with RF technology. Using three variables (arginine, methionine and glycine), RSM consist of 19 experiences based on a five-level central composite design was applied to evaluate quantitative descriptive analysis (QDA) of sensory acceptance (odor) as a dependent variable. Volatile flavor compounds were analyzed by solid phase microextraction/gas chromatography/mass selective detector (SPME/GC/MSD). A model equation obtained from RSM showed 0.92 of R-square for the odor (savory). Predicted odor score, however, was 4.26 in the stationary point. From the ridge analysis for accepting high score, the optimal flavoring conditions were 0.68% (w/v) of arginine, 0.37% (w/v) of methionine and 0.86%(w/v) of glycine into the reactant with RF (120 min at 93oC). Odor score obtained under optimal condition was 5.66, which was higher than the predicted value. Dimethyl disulfide and methional were predominant sulfur-containing compounds that newly formed through RF and increased 97.3 times compared to the control (P&lt;0.05). The amount of aldehydes and ketones increased 2.3 times, while acids significantly decreased 6.1 times through RF (P&lt;0.05).

Formation of savory flavors through reaction flavor system in the enzymatic hydrolysate of soy sauce residue and defatted soybean

254th National Meeting (2017)

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