Zhao, Guozhong; Gao, Qidou; Wang, Yifei; Gao, Jianbiao; Li, Shu; Chen, Zhenjia; Wang, Xiaowen; Yao, Yunping published the artcile< Characterisation of sugars as the typical taste compounds in soy sauce by silane derivatisation coupled with gas chromatography-mass spectrometry and electronic tongue>, Formula: C19H34O2, the main research area is soy sauce sugar taste compound silane derivatization GCMS.
Summary : A total of 214 taste compounds were identified in soy sauce by silane derivatisation coupled with gas chromatog.-mass spectrometry (SD-GC-MS), including 74 kinds of sugars. The proportion of total sugars is highest from 37.24-77.24% among all taste compounds In particular, rare sugars were detected and identified as the special compounds in soy sauce which come from the sugar metabolism Rare sugars identified in soy sauce by traditional fermented technol. were prominent than Japanese technol. Principal component anal. (PCA) investigation of these results showed that samples can be distinguished by sugars as the first principal component and the general evaluation index (GEI) of samples was consistent with the result of sensory evaluation. Meanwhile, sweetness had the maximum range (from -9.89 to 14.10) in all taste indexes by electronic tongue (E-tongue) anal.
International Journal of Food Science and Technology published new progress about Soy sauce. 112-63-0 belongs to class esters-buliding-blocks, and the molecular formula is C19H34O2, Formula: C19H34O2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics