{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T14:49:06Z","timestamp":1786978146446,"version":"build-2736575974"},"reference-count":35,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2025,9,2]],"date-time":"2025-09-02T00:00:00Z","timestamp":1756771200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,1,15]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Sesame meal, characterized by high moisture, viscosity and oxidative instability, presents utilization challenges and is frequently relegated to farmland fertilizer \u2013 a practice that underutilizes its rich protein content.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>METHODS<\/jats:title>\n                    <jats:p>\n                      This study developed three types of soy sauce using sesame meal supplemented with soybeans. For the first time, a dual\u2010strain co\u2010fermentation system employing\n                      <jats:italic>Aspergillus oryzae<\/jats:italic>\n                      3.042 and\n                      <jats:italic>Aspergillus niger<\/jats:italic>\n                      AS3.350 was applied to sesame meal. The dynamic evolution of taste and volatile flavor compounds during fermentation was systematically analyzed via electronic tongue technology and gas chromatography\u2013mass spectrometry. The sesame meal soy sauces were benchmarked against four commercial premier\u2010grade products, with flavor profiles evaluated using principal component analysis and orthogonal partial least squares discriminant analysis. Notably, the physicochemical indices of the sesame meal soy sauce complied with Chinese premier\u2010grade standards.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>The dual\u2010strain\u2010fermented soy sauce demonstrated outstanding flavor complexity, sweetness and richness, achieving parity with premier\u2010grade soy sauce. Notably, it contained 2,3,5\u2010trimethylpyrazine and 3\u2010hydroxy\u20102\u2010butanone, key compounds imparting distinctive roasted grain and creamy flavors, which collectively defined its unique sensory profile.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>This research significantly elevates the utilization value of sesame meal while establishing a viable pathway for its commercial adoption in soy sauce production. \u00a9 2025 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70137","type":"journal-article","created":{"date-parts":[[2025,9,2]],"date-time":"2025-09-02T09:56:29Z","timestamp":1756806989000},"page":"125-137","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Analyses of the formation and characteristics of flavor and taste in a sesame meal\u2010based soy sauce"],"prefix":"10.1002","volume":"106","author":[{"given":"Yi","family":"Chu","sequence":"first","affiliation":[{"name":"School of Public Health, Shandong Second Medical University  Weifang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5550-2014","authenticated-orcid":false,"given":"Tian\u2010Liang","family":"Zhang","sequence":"additional","affiliation":[{"name":"Experimental Center for Medical Research, Shandong Second Medical University  Weifang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qian","family":"Yang","sequence":"additional","affiliation":[{"name":"School of Public Health, Shandong Second Medical University  Weifang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ming\u2010Xuan","family":"Zou","sequence":"additional","affiliation":[{"name":"School of Public Health, Shandong Second Medical University  Weifang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuang\u2010Yue","family":"Shi","sequence":"additional","affiliation":[{"name":"School of Public Health, Shandong Second Medical University  Weifang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xue","family":"Dong","sequence":"additional","affiliation":[{"name":"Ingeer Testing and Certification (Shandong) Co. 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