Soy sauce residue (SSR) is a processing by-product of brewing soy sauce which is a favorite condiment for a long time in Asia region. SSR would be used as a good precursor to make flavoring products because of its high contents of protein (&gt;20%), peptides and amino acids. However, in Korea, it has been discarded without suitable application or has only been partially used as feeding source on account of high salt content. The objective of this study was to determine optimal reaction flavor condition (RFC) using response surface methodology (RSM) and to compare flavor compounds produced in the hydrolysate of SSR. Experimental base (EB) was used the enzyme and acid hydrolysate of SSR (1:1 ratio, v/v) by adding of 0.33% (w/v) glutamic acid and 0.5% (w/v) fructose to total mixed volume. Using three independent variables (proline, 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 and taste) as dependent variables. Volatile flavor compounds were analyzed by solid phase microextraction/gas chromatography/mass selective detector (SPME/GC/MSD). A model equation obtained from RSM showed 0.82 of R-square for the taste (sum of smoke and nutty) and 0.76 for the odor (savory). Predicted odor score, however, was 5.21 in the stationary point. From the ridge analysis for accepting high score, the optimal flavoring conditions were 0.97% (w/v) of proline, 0.41% (w/v) of methionine and 0.42%(w/v) of glycine into EB for 120 min at 93oC, and obtained 5.61 of odor score. A total of 17 volatile compounds, including 11 sulfur containing compounds, 2 furans, 2 esters and 2 carbonyl compounds, were newly formed through RFC. Dimethyl disulfide, dimethyl trisulfide and methional were predominant sulfur-containing compounds formed through RFT, while aromatic compounds decreased through RFT (P&lt;0.05).

Production of seasoning flavors in the hydrolysate of soy sauce residue using reaction flavor technology

254th National Meeting (2017)

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