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April 18, 2026Journal of the Science of Food and Agriculture0 citations

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

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NYNuotong YaoHSHuanlu SongGFGuangsen Fan

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.

Abstract

For medium-to-long-term soy sauce storage, selecting high-barrier packaging materials, such as glass or materials with equivalent barrier properties, is crucial to minimize flavor degradation and maintain overall sensory quality. © 2026 Society of Chemical Industry.

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Cite This Study

Yao et al. (2026) studied this question.

synapsesocial.com/papers/69e31ff140886becb653f145https://doi.org/10.1002/jsfa.70659
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