Quality Analysis And Pattern Recognition Research Of Marketed Fermented Soy Sauce

In the fierce market competition,the quality of soy sauce and the development of new products is the key factor affecting its market share. Therefore,accurate objective evaluation of the quality of soy sauce is a top priority in product improvement and development. In our country at present the study the assessment of the quality of brewing soy sauce,is according to the related standards of state or health of physical and chemical indicators,mainly is conducted on the samples of single index to compare or simple summary analysis. Adopt the method of statistical pattern recognition,however,research on soy sauce quality control and improvement of the few reports. This study with25 kinds of commercial soy sauce as the research object, first examined seven physical and chemical indicators of the 25 kinds of sauce,soy sauce are analyzed based on the test results of physical and chemical properties and its corresponding quality analysis;Then based on the physical and chemical characteristics of soy sauce for pattern recognition research,25 kinds of soy sauce is divided into the types of different quality;Finally analyzes the soy sauce that the relative content of different kinds of volatile flavor substances and verified based on the physical and chemical indicators of the rationality of the pattern recognition research on soy sauce quality,for the quality control and improvement of soy sauce and soy sauce the establishment of the new product quality indicators provide certain theoretical basis.(1)Selected 25 kinds of physical and chemical characteristics of commercial soy sauce indexes accord with the related provisions on GB18186-2000,explain the overall quality of soy sauce sample collected is ideal,all standard products;Different soy sauce products on the physical and chemical properties differ significantly(P <0.01);Seven measures of physical and chemical properties in the same grade of different brand samples differ significantly(P < 0.01).(2)Pattern recognition research: Based on the physical and chemical indicators of 25 kinds of soy sauce sample,using the principal component analysis,clustering analysis and discriminant analysis,samples reveal the inner link between the physical and chemical indicators. Clustering for results will be 25 kinds of soy sauce quality and with good quality and old smoke soy sauce in general three subclasses,Seven physical and chemical indexes based on three main component model is established, and the two typical discriminant equations of soy sauce D1=-1.465X1+0.426X2-2.706X3+0.254X4+0.055X5+0.516X6+0.129X7-4.486, D2=1.804X1+ 0.468X2-2.197X3+0.088X4+0.024X5+0.046X6-0.024X7-7.325,Total discriminant accuracy was 100%.( 3) Using headspace solid-phase micro extraction and gas chromatography-mass spectrometry technology( HS-SPME-GC/ MS) in soy sauce samples volatile flavors compounds were analyzed,25 kinds of commercial soy sauce samples to detect the average contains 60 kinds of volatile flavor components,quality good analogy to other categories with more kinds of volatile flavor substances,richer esters and phenols content,etc,So its flavor than other categories of good quality,which can be separated from other kinds of soy sauce. On the analysis of the volatile flavor components of soy sauce sample verified based on the physical and chemical indicators of the rationality of the quality of soy sauce and classification pattern recognition research,for the quality control and improvement of soy sauce and soy sauce the establishment of the new product quality indicators provide certain theoretical basis.