Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation

Xianli Gao,Junke Zhang,Ermeng Liu,Mingquan Yang,Sui Chen,Feng Hu,Haile Ma,Zhan Liu,Xueting Yu

Food Chemistry（2019）

引用 72|浏览11

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摘要

•Sonication elevated taste compounds of soy sauce and lowered its NaCl content.•Sonication improved sensory quality of soy sauce and accelerated its maturation.•Sonication enhanced enzyme activities and reaction sites of moromi.

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关键词

Soy sauce,Ultrasound,Soybean,Taste compound,Amino acid

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