The influence of yeast to volatile components in soy sauce.

Based on the former study on Koji-made process,the soy sauce was determined by fermenting for 20 days depending on the content of AN.Then the sixth day during fermentation was selected for the yeast-added-time according with the content of ester of soy sauce.And also 1.5% of yeast was determined as the addition through comparing with the ester content.The flavor components of different soy sauce which were fermented with yeast or not were detected by GC-MS.The results showed that the kind of flavor component of soy sauce fermented with yeast was much more than that without yeast.It increased 13 kinds of aldehydes,7 kinds of esters and 19 kinds of other components.Results showed that yeast can increase the kinds of volatile component of soy sauce.