{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T19:36:32Z","timestamp":1790624192148,"version":"4.1.0"},"reference-count":40,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2022,8,25]],"date-time":"2022-08-25T00:00:00Z","timestamp":1661385600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100020780","name":"Guangdong Provincial Key Laboratory of Advanced Biofermentation Technology Enterprise in Flavoring and Food","doi-asserted-by":"publisher","award":["2017B030302002"],"award-info":[{"award-number":["2017B030302002"]}],"id":[{"id":"10.13039\/501100020780","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31972065"],"award-info":[{"award-number":["31972065"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003453","name":"Natural Science Foundation of Guangdong Province","doi-asserted-by":"publisher","award":["2019B1515120053"],"award-info":[{"award-number":["2019B1515120053"]}],"id":[{"id":"10.13039\/501100003453","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2023,1,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Soybeans and defatted soybeans, commonly used as protein ingredients, have different flavors of their fermented soy sauce. Clarifying the differences between the two soy sauces, as well as the formation mechanism, is an important prerequisite for improving the flavor of defatted soybean soy sauce. To this goal, the aroma characteristics of two soy sauces and their volatile profiles were compared by sensory evaluation and gas chromatography\u2010mass spectrometry, and eight enzyme activities and volatile profiles of matured <jats:italic>koji<\/jats:italic> were determined.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Sensory results showed that the acids, fruity and cooked potato\u2010like attributes were higher in whole soybean fermented soy sauce, whereas defatted soybean soy sauce exhibited higher smoky and malty attributes, closely related to the contents of aroma\u2010active compounds in soy sauce, such as isobutyl acetate, 2\/3\u2010methylbutanal, acetic acid and 2\/3\u2010methylbutanoic acid. The content of most volatiles in the matured <jats:italic>koji<\/jats:italic>s showed a consistent trend with that of soy sauce: alcohols, acids, furan(one)s and ketones. Interestingly, acid protease and cellulase activities were 3.3 and 1.6 times higher in the whole soybean <jats:italic>koji<\/jats:italic> than in defatted soybean <jats:italic>koji<\/jats:italic>, respectively, whereas neutral protease, aminopeptidase, glucoamylase and <jats:italic>\u03b2<\/jats:italic>\u2010glucosidase were approximately 2.0 times higher in defatted soybean <jats:italic>koji<\/jats:italic>.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>In summary, the flavor differences between soybean and defatted soybean fermented soy sauce were not only caused by the differences in the content of flavor precursors in the materials, but also closely related to the differences in the enzymatic profiles accumulated during the <jats:italic>koji<\/jats:italic>\u2010making process. \u00a9 2022 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.12172","type":"journal-article","created":{"date-parts":[[2022,8,9]],"date-time":"2022-08-09T07:38:30Z","timestamp":1660030710000},"page":"606-615","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":22,"title":["Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the <i>koji<\/i>s"],"prefix":"10.1002","volume":"103","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6753-9965","authenticated-orcid":false,"given":"Yi\u2010Fan","family":"Tian","sequence":"first","affiliation":[{"name":"School of Food Science and Engineering South China University of Technology  Guangzhou China"},{"name":"Guangdong Food Green Processing &amp; Nutrition Regulation Technology  Guangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5083-1414","authenticated-orcid":false,"given":"Yu\u2010Xing","family":"Chen","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering South China University of Technology  Guangzhou China"},{"name":"Guangdong Food Green Processing &amp; Nutrition Regulation Technology  Guangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0905-5396","authenticated-orcid":false,"given":"Xing","family":"Tong","sequence":"additional","affiliation":[{"name":"Foshan Haitian (Gaoming) Flavoring &amp; Food Co., Ltd.  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