The identification of soy sauce adulterated with bean species and the origin using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. (15th March 2023)

• Record Type: Journal Article
• Authors: Wang, Wei-Chen; Zheng, Yi-Feng; Wang, Shau-Chun; Kuo, Cheng-Yu; Chien, Han-Ju; Hong, Xiang-Gui; Hsu, Yu-ming; Lai, Chien-Chen
• Is Part Of: Food chemistry. Volume 404:Part A(2023)
• Publication Date: 2023-03-15
• Subjects: Authentication -- Soy sauce -- Bean species -- Geographical origin -- GC–MS -- HS-SPME -- Chemometrics; CV coefficient of variation -- DVB/CAR/PDMS divinylbenzene/carboxen/polydimethylsiloxane -- GC–MS gas chromatography-mass spectrometry -- HS-SPME headspace solid-phase microextraction -- NIST National Institute of Standards and Technology -- OPLS-DA orthogonal partial least squares discriminant analysis -- PA polyacrylate -- PCA principal component analysis -- PDMS polydimethylsiloxane -- PDMS/DVB polydimethylsiloxane/divinylbenzene -- TMP 2, 4, 6-trimethyl pyridine -- VIP variable importance in the projection; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134638
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Unique volatile components of soy sauces were performed with HS-SPME/GC–MS. The seamless HS-SPME/GC–MS platform improved the analysis cycle efficiency. Black bean and soybean soy sauce were discriminated by 49 compounds. Different proportions (5%∼50%) of adulteration in soy sauces can be distinguished. Soy sauces from Taiwan and Japan can be categorized by 16 compounds. Abstract: Soy sauce is one of the significant seasonings in Asia but is often mislabeled in ingredients or substituted with geographical information. With no adequate methods to distinguish the bean sources and the origins of soy sauce, our study designed a seamless headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC–MS) for analyzing unique volatile components of different soy sauces. Over 400 volatile flavor compounds were identified and the assistance of chemometric analysis successfully discriminated different bean sources (black bean and soybean) and producing regions (Taiwan and Japan). The chemometric models can also perfectly evaluate real samples together with adulterated samples. In brief, these soy sauce volatile signatures can solve the problem of authentication and assist the whole industry in preventing adulteration and producing countries' counterfeit.