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Soy sauce is a fermented seasoning with a strong umami, salty taste, and unique aroma. It is brewed through a two-step fermentation process called koji fermentation and moromi fermentation. The flavor of soy sauce is formed through complex microbial interactions. Gas chromatography-mass spectrometry (GC-MS)-based metabolomics is a widely used method for analyzing flavor-related compounds in soy sauce. This chapter summarizes the protocol for analyzing both volatile and nonvolatile compounds using GC-MS, from sample preparation to GC-MS analytical conditions.

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GC-MS-Based Metabolite Profiling Method for Soy Sauce

  • 章节

  • 发表日期：

    2026年

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  • Asuka Mori,
  • Yoshika Maekawa

摘要

Soy sauce is a fermented seasoning with a strong umami, salty taste, and unique aroma. It is brewed through a two-step fermentation process called koji fermentation and moromi fermentation. The flavor of soy sauce is formed through complex microbial interactions. Gas chromatography-mass spectrometry (GC-MS)-based metabolomics is a widely used method for analyzing flavor-related compounds in soy sauce. This chapter summarizes the protocol for analyzing both volatile and nonvolatile compounds using GC-MS, from sample preparation to GC-MS analytical conditions.