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A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods

Summary

This research compared six popular fermented soy foods to understand their unique flavors and health benefits. Scientists found that each food has different flavor chemicals, with natto being distinctive for containing compounds called pyrazines. All six fermented soy foods showed strong antioxidant and antibacterial properties, making them valuable for health promotion. The findings can help food producers improve these traditional foods.

Background

Fermented soy foods effectively improve soybean odor and reduce anti-nutritional factors while forming aromatic and bioactive compounds. However, differential analysis of characteristic flavor and function among different fermented soy foods has been limited. This study addresses the gap by systematically comparing six typical fermented soy foods.

Objective

To perform a comprehensive comparative analysis of six typical fermented soy foods (furu, broad bean paste, douchi, doujiang, soy sauce, and natto) regarding their physicochemical properties, volatile compounds, and biological activities using E-nose, HS-SPME-GC×GC-MS, bioactivity validation, and correlation analysis.

Results

Soy sauce and natto showed significantly different flavor profiles from other products. Esters and alcohols were main volatile substances in furu, broad bean paste, douchi, doujiang, and soy sauce, while pyrazines dominated in natto. All six fermented soy foods demonstrated favorable antioxidative and antibacterial activities, though with significant variation in efficacy.

Conclusion

This study establishes the foundation for elucidating mechanisms of flavor and functionality formation in fermented soy foods. The findings enable targeted development and optimization of these products based on their distinct physicochemical, volatile, and biological profiles.
  • Published in:Foods,
  • Study Type:Comparative Analysis Study,
  • Source: PMC10855112, PMID: 38338550, DOI: 10.3390/foods13030415
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