Suppression of a key aroma compound associated with raw soy sauce deterioration by using soybeans with modified seed storage protein compositions

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Key Points

This research aims to identify the compounds contributing to fresh soy sauce deterioration and explore how modified seed proteins can suppress them.
Analyzed aroma compounds using GC and GC-MS techniques.
Investigated the temporal changes in aldehyde production associated with soy sauce deterioration at 30°C.
Compared soy sauce made from low methionine protein soybeans to standard soybeans.
Aldehyde levels increased significantly during deterioration treatments at 30°C.
Soy sauce made from low methionine protein soybeans showed reduced production of 3-(methylthio)propanal compared to others.
The presence of isoleucine, leucine, and methionine positively affected the levels of the targeted aldehydes.

Investigates aroma retention in soy sauce using modified soybean proteins, indicating potential for improved freshness.

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Kita et al. (2026) studied this question.

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