{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,7]],"date-time":"2026-07-07T20:14:22Z","timestamp":1783455262700,"version":"3.55.0"},"reference-count":50,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2026,5,10]],"date-time":"2026-05-10T00:00:00Z","timestamp":1778371200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,5,10]],"date-time":"2026-05-10T00:00:00Z","timestamp":1778371200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,8,30]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Soy sauce produced by the traditional Chinese \u2018bask in daytime and dewed at night\u2019 fermentation method is believed to have a unique flavor profile compared with commercial soy sauces. However, systematic comparative studies on differences in their volatile organic compounds are lacking. This study aimed to characterize and compare the volatile flavor profiles of traditional soy sauce (TSS) and two commercial soy sauces (CSS\u2010H and CSS\u2010C) using an electronic nose (E\u2010nose) and gas chromatography\u2013ion mobility spectrometry.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>An E\u2010nose combined with principal component analysis clearly separated the three samples, with a cumulative contribution rate exceeding 99%. A total of 88 volatile organic compounds were identified and classified into 12 chemical groups. Traditional soy sauce contained significantly higher levels of key aldehydes such as phenylacetaldehyde and 3\u2010methylsulfanylpropanal, which contributed to roasted and robust soy notes. The CSS\u2010H sauce was dominated by esters, including ethyl 2\u2010hydroxypropanoate and acetic acid ethyl ester, imparting sweet and fruity aromas. The CSS\u2010C sauce was characterized by abundant ketones, such as 2\u2010propanone and terpenes like camphene, yielding sweet and caramel\u2010like notes.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>The fermentation method critically determined the volatile composition of soy sauce. The traditional process yielded a more complex, aldehyde\u2010rich profile, whereas commercial sauces contained a greater proportion of esters and ketones. These findings provide a scientific basis for geographical indication protection of traditional soy sauce and offer potential quality markers for industrial optimization. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70700","type":"journal-article","created":{"date-parts":[[2026,5,11]],"date-time":"2026-05-11T05:35:20Z","timestamp":1778477720000},"page":"6630-6639","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Differences in flavor characteristics between Chinese traditionally fermented soy sauce and commercial soy sauce"],"prefix":"10.1002","volume":"106","author":[{"given":"Xincheng","family":"Zhou","sequence":"first","affiliation":[{"name":"College of Ocean Food and Biological Engineering Jimei University  Xiamen China"},{"name":"Xiamen Gulong Food Co., Ltd  Xiamen 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