Chemical profiling of different types of soy sauce and the relationship with its sensory attributes

Four types of soy sauce which are widely consumed and commercially available in Southeast Asia, namely sweet, salty, light and dark soy sauce were discriminated. A comprehensive chemical profiling such as sodium chloride, sugars, organic acids,total nitrogen and free amino acids were determined. Th...

Full description

Bibliographic Details
Main Authors:	Syifa, Alam Shah, Jinap, Selamat, Sanny, Maimunah, Khatib, Alfi
Format:	Article
Language:	English English
Published:	Wiley-Blackwell 2016
Subjects:	Q Science (General)
Online Access:	http://irep.iium.edu.my/54441/ http://irep.iium.edu.my/54441/ http://irep.iium.edu.my/54441/ http://irep.iium.edu.my/54441/1/Syifa%20et%20al.%202016.pdf http://irep.iium.edu.my/54441/7/54441-Chemical%20Profiling%20of%20Different%20Types%20of%20Soy%20Sauce%20and%20the%20Relationship%20with%20its%20Sensory%20Attributes_SCOPUS.pdf

id	iium-54441
recordtype	eprints
spelling	iium-544412017-07-18T01:04:33Z http://irep.iium.edu.my/54441/ Chemical profiling of different types of soy sauce and the relationship with its sensory attributes Syifa, Alam Shah Jinap, Selamat Sanny, Maimunah Khatib, Alfi Q Science (General) Four types of soy sauce which are widely consumed and commercially available in Southeast Asia, namely sweet, salty, light and dark soy sauce were discriminated. A comprehensive chemical profiling such as sodium chloride, sugars, organic acids,total nitrogen and free amino acids were determined. The sensory attributes were determined using the Quantitative Descriptive Analysis (QDA) and their relationship with chemical profiles were analyzed by multivariate approach using orthogonal partial least square discriminant analysis (OPLS-DA). Results showed that sugar was the dominant compound in sweet, salty and dark soy sauce. The sensory attributes such as color, caramel odor, viscosity and sweetness taste increased the overall acceptance in these types of soy sauce. In light soy sauce, sodium chloride, total nitrogen and free amino acids appeared to be dominant compound. It was found that saltiness and umami taste were the important sensory attributes that well-characterized the taste of light soy sauce. Wiley-Blackwell 2016-12-01 Article PeerReviewed application/pdf en http://irep.iium.edu.my/54441/1/Syifa%20et%20al.%202016.pdf application/pdf en http://irep.iium.edu.my/54441/7/54441-Chemical%20Profiling%20of%20Different%20Types%20of%20Soy%20Sauce%20and%20the%20Relationship%20with%20its%20Sensory%20Attributes_SCOPUS.pdf Syifa, Alam Shah and Jinap, Selamat and Sanny, Maimunah and Khatib, Alfi (2016) Chemical profiling of different types of soy sauce and the relationship with its sensory attributes. Journal of Food Quality, 39 (6). pp. 714-725. ISSN 0146-9428 E-ISSN 1745-4557 http://onlinelibrary.wiley.com/doi/10.1111/jfq.12240/abstract 10.1111/jfq.12240
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	Q Science (General)
spellingShingle	Q Science (General) Syifa, Alam Shah Jinap, Selamat Sanny, Maimunah Khatib, Alfi Chemical profiling of different types of soy sauce and the relationship with its sensory attributes
description	Four types of soy sauce which are widely consumed and commercially available in Southeast Asia, namely sweet, salty, light and dark soy sauce were discriminated. A comprehensive chemical profiling such as sodium chloride, sugars, organic acids,total nitrogen and free amino acids were determined. The sensory attributes were determined using the Quantitative Descriptive Analysis (QDA) and their relationship with chemical profiles were analyzed by multivariate approach using orthogonal partial least square discriminant analysis (OPLS-DA). Results showed that sugar was the dominant compound in sweet, salty and dark soy sauce. The sensory attributes such as color, caramel odor, viscosity and sweetness taste increased the overall acceptance in these types of soy sauce. In light soy sauce, sodium chloride, total nitrogen and free amino acids appeared to be dominant compound. It was found that saltiness and umami taste were the important sensory attributes that well-characterized the taste of light soy sauce.
format	Article
author	Syifa, Alam Shah Jinap, Selamat Sanny, Maimunah Khatib, Alfi
author_facet	Syifa, Alam Shah Jinap, Selamat Sanny, Maimunah Khatib, Alfi
author_sort	Syifa, Alam Shah
title	Chemical profiling of different types of soy sauce and the relationship with its sensory attributes
title_short	Chemical profiling of different types of soy sauce and the relationship with its sensory attributes
title_full	Chemical profiling of different types of soy sauce and the relationship with its sensory attributes
title_fullStr	Chemical profiling of different types of soy sauce and the relationship with its sensory attributes
title_full_unstemmed	Chemical profiling of different types of soy sauce and the relationship with its sensory attributes
title_sort	chemical profiling of different types of soy sauce and the relationship with its sensory attributes
publisher	Wiley-Blackwell
publishDate	2016
url	http://irep.iium.edu.my/54441/ http://irep.iium.edu.my/54441/ http://irep.iium.edu.my/54441/ http://irep.iium.edu.my/54441/1/Syifa%20et%20al.%202016.pdf http://irep.iium.edu.my/54441/7/54441-Chemical%20Profiling%20of%20Different%20Types%20of%20Soy%20Sauce%20and%20the%20Relationship%20with%20its%20Sensory%20Attributes_SCOPUS.pdf
first_indexed	2023-09-18T21:17:03Z
last_indexed	2023-09-18T21:17:03Z
_version_	1777411632158212096

Chemical profiling of different types of soy sauce and the relationship with its sensory attributes

Similar Items