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<p>This study aimed to optimize fermentation process and improve product quality by evaluating the effects of glutamic acid (Glu), proline (Pro), and lysine (Lys) supplementation on metabolic pathways and flavor development of soy sauce <i>moromi</i>. Soy sauce <i>moromi</i> was supplemented with Glu/Pro/Lys at 1%, 3%, and 5% (w/w) and fermented for 10 days. Targeted metabolites (organic acids, sugars, free amino acids) and volatile compounds were quantified by HPLC and HS-SPME-GC-MS, combined with sensory evaluation and multivariate statistical analysis. Results showed that Glu (5%) significantly increased total acidity compared to the control (<i>p</i> &lt; 0.05) and strengthened savory attributes, Pro (3%) markedly enhanced total volatile compound content (<i>p</i> &lt; 0.05) to enrich herbaceous and fruity notes, and Lys (1%) accelerated glucose consumption by 83.58% (<i>p</i> &lt; 0.05) and fructose consumption by 61.49% (<i>p</i> &lt; 0.05) to shorten flavor maturation time. Pearson correlation analysis confirmed that total volatile content was positively correlated with sensory flavor complexity score, and Lys-induced sugar metabolism acceleration was associated with early formation of key flavor esters (ethyl benzoate, ethyl octanoate). These findings provided a practical strategy for directional optimization of soy sauce fermentation process, improving product flavor consistency and reducing industrial production cycles.</p>

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Targeted amino acid supplementation optimizes fermentation metabolism and improves flavor quality of high-salt liquid-state Soy Sauce

  • 期刊论文

  • 发表日期：

    2026年6月2日

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  • Shuo Wang,
  • Jiajie Qi,
  • Jiaxiu Wang,
  • Shuai Wang,
  • Jia Yang,
  • Yong Sun,
  • Lei Yuan,
  • Zhenquan Yang

摘要

This study aimed to optimize fermentation process and improve product quality by evaluating the effects of glutamic acid (Glu), proline (Pro), and lysine (Lys) supplementation on metabolic pathways and flavor development of soy sauce moromi. Soy sauce moromi was supplemented with Glu/Pro/Lys at 1%, 3%, and 5% (w/w) and fermented for 10 days. Targeted metabolites (organic acids, sugars, free amino acids) and volatile compounds were quantified by HPLC and HS-SPME-GC-MS, combined with sensory evaluation and multivariate statistical analysis. Results showed that Glu (5%) significantly increased total acidity compared to the control (p < 0.05) and strengthened savory attributes, Pro (3%) markedly enhanced total volatile compound content (p < 0.05) to enrich herbaceous and fruity notes, and Lys (1%) accelerated glucose consumption by 83.58% (p < 0.05) and fructose consumption by 61.49% (p < 0.05) to shorten flavor maturation time. Pearson correlation analysis confirmed that total volatile content was positively correlated with sensory flavor complexity score, and Lys-induced sugar metabolism acceleration was associated with early formation of key flavor esters (ethyl benzoate, ethyl octanoate). These findings provided a practical strategy for directional optimization of soy sauce fermentation process, improving product flavor consistency and reducing industrial production cycles.