{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,29]],"date-time":"2026-04-29T20:35:11Z","timestamp":1777494911654,"version":"3.51.4"},"reference-count":59,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2023,3,16]],"date-time":"2023-03-16T00:00:00Z","timestamp":1678924800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Key R&amp;D Program of China","award":["2018YFD0700303"],"award-info":[{"award-number":["2018YFD0700303"]}]},{"name":"National Key R&amp;D Program of China","award":["FMZ202003"],"award-info":[{"award-number":["FMZ202003"]}]},{"name":"National Key R&amp;D Program of China","award":["JUFSTR20180205"],"award-info":[{"award-number":["JUFSTR20180205"]}]},{"name":"Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology","award":["2018YFD0700303"],"award-info":[{"award-number":["2018YFD0700303"]}]},{"name":"Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology","award":["FMZ202003"],"award-info":[{"award-number":["FMZ202003"]}]},{"name":"Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology","award":["JUFSTR20180205"],"award-info":[{"award-number":["JUFSTR20180205"]}]},{"name":"National First-Class Discipline Program of Food Science and Technology","award":["2018YFD0700303"],"award-info":[{"award-number":["2018YFD0700303"]}]},{"name":"National First-Class Discipline Program of Food Science and Technology","award":["FMZ202003"],"award-info":[{"award-number":["FMZ202003"]}]},{"name":"National First-Class Discipline Program of Food Science and Technology","award":["JUFSTR20180205"],"award-info":[{"award-number":["JUFSTR20180205"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Vegetables contain important bioactive substances which have unique tastes and aromas and provide beneficial effects to human health. In this study, multiflavor blended soy sauce was prepared with the juice of eight kinds of vegetables, dried shrimp boiled stock, and six kinds of commercial soy sauce as raw materials, and thermal ultrasound was used as the sterilization method. The effects of adding different formulas of vegetable and seafood stock on the basic physical and chemical parameters, nutrition, antioxidant activity, flavor, and taste of soy sauce were investigated. The results showed that the basic physicochemical indices such as pH, total acid, color, soluble solids, and amino acid nitrogen of the product with a ratio of soy sauce to vegetable-seafood stock of 1:0.5 (v\/v) could meet the production standards of soy sauce, and its flavor, taste, and sensory scores were relatively good, with the highest likeability (overall acceptability). The mixed soy sauce with a ratio of 1:2 (v\/v) had higher vegetable and seafood flavors, and different vegetable flavors (celery, carrot, and onion) were more obvious, but its nutritional index was relatively low. Multiflavor vegetable-soy sauce can be used for quick cooking by chefs of catering enterprises, and may be used as a seasoning bag for prefabricated dishes and convenient foods, attracting increasing attention from manufacturers and consumers.<\/jats:p>","DOI":"10.3390\/foods12061263","type":"journal-article","created":{"date-parts":[[2023,3,16]],"date-time":"2023-03-16T04:13:20Z","timestamp":1678940000000},"page":"1263","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment"],"prefix":"10.3390","volume":"12","author":[{"given":"Tiantian","family":"Tang","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China"},{"name":"International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8107-5212","authenticated-orcid":false,"given":"Min","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China"},{"name":"Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi 214122, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Bhesh","family":"Bhandari","sequence":"additional","affiliation":[{"name":"School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD 4072, Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2023,3,16]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"364","DOI":"10.1016\/j.foodres.2019.03.010","article-title":"Soy sauce fermentation: Microorganisms, aroma formation, and process modification","volume":"120","author":"Devanthi","year":"2019","journal-title":"Food Res. 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