Differential effects of packaging materials on the evolution of volatile and non‐volatile compounds in soy sauce during long‐term storage

Key Points

• The aim is to evaluate how different packaging materials affect the quality of soy sauce over time.
• Comparison of various packaging materials for soy sauce.
• Analysis of volatile and non-volatile compounds in stored soy sauce.
• Assessment of flavor and sensory quality after long-term storage.
• High-barrier materials like glass significantly reduce flavor degradation.
• Non-volatile compounds also stabilize better in high-barrier packaging.
• Overall sensory quality is maintained longer with proper material selection.