Peer-Reviewed Research Database

Soybean Sauce — 297 papers

Papers mentioning soybean sauce or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the soybean sauce research comes from

paper count of indexed corpus · via OpenAlex

Beijing Technology and Business University

Jiangnan University

Shanghai Institute of Technology

State Key Laboratory of Food Science and Technology

Chinese Academy of Agricultural Sciences

Centre National de la Recherche Scientifique

Dienstleistungszentrum Ländlicher Raum

Sichuan University

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2025 Food chemistry gc ms

Long-chain fatty acid esters produced by Sporidiobolus pararoseus or Rhodotorula mucilaginosa enhance the fat flavor of soy sauce fermented by defatted soybeans.

Two unique oleaginous strains, Sporidiobolus pararoseus and Rhodotorula mucilaginosa, were identified during soy sauce fermentation. Both strains demonstrated robust growth under e... Read full abstract on PubMed →

PMID: 40517654 DOI: 10.1016/j.foodchem.2025.145097

2025 gc ms

Ultrasonic processing in rabbit leg braising advances microstructure, water retention, and flavor development.

To evaluate ultrasound's impact on braised rabbit legs, rabbit leg meat was treated at frequencies of 0 (control), 30, 60, 90, and 120 kHz during the low-temperature braising proce... Read full abstract on PubMed →

PMID: 41120426 DOI: 10.1038/s41598-025-20374-2 Full text on PMC

2025 other

Analysis of differential metabolites in Liuyang douchi at different fermentation stages based on untargeted metabolomics approach.

The quality and flavor of Liuyang Douchi are usually closely related to the metabolites compostion. This work described the metabolic profiles of Liuyang douchi during fermentation... Read full abstract on PubMed →

PMID: 39844959 DOI: 10.1016/j.fochx.2024.102097 Full text on PMC

2024 gc ms

Advances and challenges in conventional and modern techniques for halal food authentication: A review.

Food is one of the most necessary needs since human civilization. For Muslims, it is mandatory to consume halal food. From a halal authentication perspective, adulteration of food... Read full abstract on PubMed →

PMID: 38455157 DOI: 10.1002/fsn3.3870 Full text on PMC

2024 other

Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger.

Even with the growing consumption of plant-based products, the consumption of soy-based products is still a limitation due to the off-flavor of soy. Thus, two studies were performe... Read full abstract on PubMed →

PMID: 38410277 DOI: 10.1007/s13197-023-05875-0 Full text on PMC

2023 unrelated

Coconut Sugar: Chemical Analysis and Nutritional Profile; Health Impacts; Safety and Quality Control; Food Industry Applications.

Consumers often wish to substitute refined sugar with alternative sweeteners, such as coconut sugar, given growing interest in healthy eating and the public's negative perception o... Read full abstract on PubMed →

PMID: 36834366 DOI: 10.3390/ijerph20043671 Full text on PMC

2022 Food research international (Ottawa, Ont.) gc ms

Effect of the changs of microbial community on flavor components of traditional soybean paste during storage period.

Soybean paste is a tradition of fermented soybean paste products under natural conditions. This study used high-throughput sequencing and headspace-solid phase microextraction comb... Read full abstract on PubMed →

PMID: 36192906 DOI: 10.1016/j.foodres.2022.111866

2022 aeda

Application of yeast in plant-derived aroma formation from cigar filler leaves.

Introduction: There are various degrees of defects of cigar filler leaves after air drying. Methods: In order to improve the quality and plant-derived aroma content o... Read full abstract on PubMed →

PMID: 36619396 DOI: 10.3389/fbioe.2022.1093755 Full text on PMC

2022 sensory panel

Contribution of Lipids to the Flavor of Mussel (Mytilus edulis) Maillard Reaction Products.

Lipid oxidation and the Maillard reaction are two of the most important reactions affecting the flavor of foods that have been heat-processed. To investigate the contribution of li... Read full abstract on PubMed →

PMID: 36230091 DOI: 10.3390/foods11193015 Full text on PMC

2021 Food chemistry aeda

Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce.

Black soybean sauce's (BSS) aroma was scarcely investigated, which seriously affected BSS's quality and consumers' preference. Thus the aroma compounds in BSS were characterized us... Read full abstract on PubMed →

PMID: 34174649 DOI: 10.1016/j.foodchem.2021.130334

2026 gc ms

Honeysuckle as a Bio-Enhancer in Monascus purpureus Fermentation: Synergistic Improvement of Monacolin K Yield and Flavor Complexity.

Recently, co-fermentation of functional medicinal plants with fungi has emerged as a promising strategy to enhance the overall quality of fermented foods. Monascus fermentat... Read full abstract on PubMed →

PMID: 41683147 DOI: 10.3390/foods15030560 Full text on PMC

2019 Food research international (Ottawa, Ont.) aroma analysis

Effect of co-culture with Tetragenococcus halophilus on the physiological characterization and transcription profiling of Zygosaccharomyces rouxii.

Zygosaccharomyces rouxii and Tetragenococcus halophilus are widely existed and play vital roles during the manufacture of fermented foods such as soy sauce. The aim of this study w... Read full abstract on PubMed →

PMID: 31108757 DOI: 10.1016/j.foodres.2019.03.053

2018 Insect science other

Functional characterization of a Niemann-Pick type C2 protein in the parasitoid wasp Microplitis mediator.

Niemann-Pick type C2 (NPC2) is a type of small soluble protein involved in lipid metabolism and triglyceride accumulation in vertebrates and arthropods. Recent studies have determi... Read full abstract on PubMed →

PMID: 28459128 DOI: 10.1111/1744-7917.12473

2009 Planta gc ms

Floral visitation and reproductive traits of Stamenoid petals, a naturally occurring floral homeotic variant of Capsella bursa-pastoris (Brassicaceae).

Homeotic changes played a considerable role during the evolution of flowers, but how floral homeotic mutants initially survive in nature has remained enigmatic. To better understan... Read full abstract on PubMed →

PMID: 19784670 DOI: 10.1007/s00425-009-1018-z

2025 aroma analysis

Ageing of Red Wine (cv. Negroamaro) in Mediterranean Areas: Impact of Different Barrels and Apulian Traditional Amphorae on Phenolic Indices, Volatile Composition and Sensory Analysis.

This study investigated the impact of different ageing containers on the volatile composition and quality of Negroamaro wine, a key variety from Apulia, Italy. Seven vessel types w... Read full abstract on PubMed →

PMID: 40002093 DOI: 10.3390/foods14040650 Full text on PMC

2025 threshold study

Investigating Abiotic Stress-Induced Off-Flavor in Different White Wine Varieties (Vitis vinifera L.) Using a Complementary Approach of Sensory Analysis and Nontargeted Gas Chromatography Mass Spectrometry Analysis.

To better understand the sensory changes of white wines from abiotic stressed vineyards affected by climate change, we conducted a survey with 106 volunteers working in the German... Read full abstract on PubMed →

PMID: 39949295 DOI: 10.1021/acs.jafc.4c11275

2025 other

Storage Stability of Brettanomyces bruxellensis-Spoiled Pinot Noir After UV-C Treatment.

The application of ultraviolet-C (UV-C) light has emerged as a promising non-thermal alternative to chemical preservatives in winemaking. This study investigates the efficacy of UV... Read full abstract on PubMed →

PMID: 41008137 DOI: 10.3390/foods14183164 Full text on PMC

2025 aeda

Manganese biofortification in grapevine by foliar spraying improves volatile profiles of Cabernet Sauvignon grapes and wine sensory traits.

Manganese (Mn) is involved in plant metabolism as an enzyme cofactor. However, the role of Mn in the formation of volatile compounds in grapes has rarely been studied. To address t... Read full abstract on PubMed →

PMID: 39850049 DOI: 10.1016/j.fochx.2024.102150 Full text on PMC

2024 Food chemistry other

2-Aminoacetophenone formation through UV-C induced degradation of tryptophan in the presence of riboflavin in model wine: Role of oxygen and transition metals.

2-Aminoacetophenone is an off-flavor that can result from tryptophan degradation via riboflavin-photosensitized reaction. This study investigates the impact of light exposure, prov... Read full abstract on PubMed →

PMID: 39089197 DOI: 10.1016/j.foodchem.2024.140259

2021 aroma analysis

Identification of volatile compounds from bacteria by spectrometric methods in medicine diagnostic and other areas: current state and perspectives.

Diagnosis of bacterial infections until today mostly relies on conventional microbiological methods. The resulting long turnaround times can lead to delayed initiation of adequate... Read full abstract on PubMed →

PMID: 34415392 DOI: 10.1007/s00253-021-11469-7 Full text on PMC

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.