Table 4.

Volatile flavor compounds of the mixture of enzymatic hydrolysates of soy sauce residue and defatted soybean with and without reaction flavor technology¹⁾ (unit: ng/g)

Compounds	RI	RFT	Control	t-value
Aldehydes and Ketones (8)		351.72±35.63	56.73±65.73	13.05*
2-Methylbutanal	846	17.03±10.53	4.40±2.87	2.05
3-Methylbutanal	858	35.66±28.76	7.48±6.62	1.65
Hexanal	1,085	45.44±28.47	−2)	2.77
2-Heptanone	1,189	10.78±12.76	16.12±14.11	−0.49
3-Octanone	1,259	2.39±0.51	11.93±1.32	−11.67*
2-Octanone	1,290	63.98±9.49	6.01±0.83	10.54*
3-Hydroxybutanone	1,296	0.44±0.34	2.62±0.74	−4.92*
Benzaldehyde	1,542	176.00±4.13	8.17±3.79	51.87*
Aromatic hydrocarbons (6)		355.57±56.12	117.68±44.80	5.74*
Methylbenzene	1,045	−	2.65±1.44	−3.18*
2-Methoxyphenol	1,880	30.71±4.11	19.09±6.83	2.52
2-Phenylethanol	1,929	73.41±15.25	33.60±12.17	3.54*
2-Phenylbutanol	2,002	0.12±0.04	2.89±1.21	−3.97*
Phenol	2,024	5.01±0.38	4.11±1.99	0.77
4-Ethyl-2-methoxyphenol	2,051	246.32±48.65	55.34±22.76	6.16*
Acids (3)		63.96±6.13	124.23±53.43	−1.94
Acetic acid	1,462	36.25±3.66	43.55±18.65	−0.67
2-Methylpropanoic acid	1,576	−	18.85±6.15	−5.31*
3-Methylbutanoic acid	1,676	27.71±2.57	61.83±28.76	−2.05
Alcohols (12)		757.63±128.90	198.15±45.07	6.82*
Cyclopropyl methanol	1,101	66.52±41.59	−	1.59
3-Methyl-1-butanol	1,211	626.85±129.66	79.68±15.80	7.26*
Pentanol	1,253	−	1.30±0.94	−2.39
2-Heptanol	1,320	5.32±1.00	2.46±0.38	4.64*
3,4-Dimethyl-1-pentanol	1,355	23.53±0.99	16.38±4.26	2.83*
3-Octanol	1,395	−	74.99±20.63	−6.30*
1-Octen-3-ol	1,452	3.08±0.14	8.61±2.64	−3.62*
Heptanol	1,457	8.29±4.40	−	3.26*
2-Ethyl-1-hexanol	1,491	16.17±1.27	5.37±1.88	8.25*
Octanol	1,560	2.19±0.55	6.33±3.75	−1.89
(Z)-2-Octen-1-ol	1,620	1.51±0.02	3.03±1.11	−2.38
Undecanol	1,899	4.17±4.20	−	1.72*
Esters (6)		50.29±10.18	18.65±6.40	4.56*
Ethyl 2-hydroxypropanoate	1,351	−	2.14±0.60	−6.11*
Diisopropyl carbonate	1,585	2.87±0.46	−	10.85*
Cyclopentyl 4-ethylbenzoate	1,756	12.72±7.28	−	3.02*
Ethylbezene acetate	1,803	20.13±3.48	4.22±1.85	7.00*
Methylbenzene propanoate	1,835	−	2.07±0.67	−5.40*
Tetrahydro-2-furanmethanol acetate	1,887	14.57±0.86	10.22±3.62	2.03
Furans (4)		6.34±0.85	10.42±2.77	−2.76
Furfural	1,479	−	3.87±1.32	−5.10*
2-[(Methylthio)methyl]furan	1,519	0.29±0.04	−	12.56*
2-Furanmethanol	1,670	1.28±0.70	3.48±1.08	−2.96*
3-Phenylfuran	1,876	4.77±0.24	3.07±1.19	2.43
Nitrogen-containing compounds (9)		24.53±2.89	71.70±43.37	−1.88
1,3-Propanediamine	1,079	−	12.90±4.60	−4.86*
2,5-Dimethylpyrazine	1,331	0.15±0.06	8.01±1.86	−7.33*
2,6-Dimethylpyrazine	1,337	2.48±0.39	−	10.94*
2-Acetyl-1-pyrroline	1,338	−	1.32±0.30	−7.73*
2-Ethyl-6-methylpyrazine	1,401	0.44±0.22	1.11±0.51	−2.09
Trimethylpyrazine	1,413	8.78±1.08	7.88±2.53	0.56
2-Ethyl-5,6-dimethylpyrazine	1,471	−	1.90±0.61	−5.39*
Tetramethylpyrazine	1,482	12.52±2.00	14.65±5.98	−0.58
3,5-Diethyl-2-methylpyrazine	1,520	0.16±0.09	23.93±35.61	−1.16
Sulfur-containing compounds (4)		2,980.09±415.99	4.34±1.11	12.34*
Dimethyl disulfide	1,078	1,405.91±258.22	−	9.34*
Dimethyl trisulfide	1,396	1,558.53±154.84	−	17.43*
Methional	1,470	8.29±4.40	−	3.26*
2-Acetylthiazole	1,666	7.36±0.50	4.34±1.11	4.28*
Miscellaneous compounds (5)		3.17±0.45	39.06±27.44	−2.27
Limonene	1,200	−	25.18±22.54	−1.94
Trimethyl oxazole	1,202	3.17±0.45	−	12.34*
γ-Terpinene	1,249	−	6.63±5.82	−1.97
3-Methyl-6-(1-methylethylidene)cyclohexene	1,287	−	4.09±0.37	−19.20*
β-Bisabolene	1,736	−	3.16±0.93	−5.91

Data presented as mean±SD. (n=3).

RI, retention index on Supelcowax 10^TM column; RFT, reaction flavor technology.

^*P <0.05 by t -test.

¹⁾Concentration (ng/g) of each compound was calculated as a relative content to hexyl acetate (91.12 ng/g) put in sample (factor=1).

²⁾Not detected.