Sensory differences between commercializedraw (Unheated)- Andheated -soy sauces: Organization of sensory attributes to evaluate Japanese soy sauce

Abstract

Recently, raw soy sauce without heat sterilization was developed and has become popular among consumers. Its sensory properties, however, have not been well studied. In this study, we aimed to reveal sensory differences between raw-And heated-soy sauces by conducting detailed sensory analysis. Quantitative descriptive analysis (QDA) was performedfor 12 (6 raw/6 heated) commercially available soy sauces from six manufactures by 13 trained panelists. As a result, a total of 48 sensory attributes were identified. Statistical analysis revealed that raw soy sauce hadstronger sweetness, umami andsoy flavor, whereas heatedsoy sauce hadstronger bitterness, astringency, metallic taste andbitter aftertaste. The differences in sweetness andbitterness of samples were supportedby the results of chemical analyses. Further, we incorporatedthe 48 attributes into the 74 previously reportedJapanese soy sauce attributes, for a total of 91 attributes. These 91 attributes were organizedinto a flavor wheel applicable to todayes Japanese soy sauce market. We also confirmedthat the flavor wheel containedessential attributes commonly foundin commercially available Japanese soy sauces andcouldeffectively characterize these soy sauces. This is the first study to present sensory characteristics that can describe commercially available raw soy sauces. Furthermore, the schematization of soy sauce attributes will facilitate communication among stakeholders and contribute to the standardization, simplification and rapidity of Japanese soy sauce evaluation steps.