Investigation on the effects of two soybean-wheat ratio and sterilization on the sensory attributes and bioactivity of soy sauce.

To investigate the effects of soybean-wheat ratio and sterilization on flavor characteristics and biological activity of high-salt liquid-state fermented soy sauce (HLFSS), sensory science and bioactive methods were used. Sixty-two aroma-active compounds were identified, of which 33 key aroma-active compounds (KACs) were selected based on quantitative analysis and odor activity values. Multivariate statistical analysis screened seven KACs and five free amino acids as key markers for distinguishing HLFSS with different soybean-wheat ratios. 70% soybean proportion enhanced the formation of caramel-like furanones and umami-precursor amino acids and retained more antioxidant components. Sterilization significantly altered the overall aroma profile: alcohols and phenols remained relatively constant; esters and acids decreased; and aldehydes, ketones, and sulfur-containing compounds increased. Furthermore, the removal of volatile aroma compounds diminished the antioxidant activity of HLFSS and increased its cytotoxicity toward lung and intestinal epithelial cells, indicating that these volatiles have a protective role in addition to imparting aroma.