Determination and analysis on flavor components of weijiatian soy sauce

The soluble saltless solid components,total nitrogen and amino nitrogen are analysed,according to national standard GB-18186-2000.Aether is used as the organic solvent to extract the flavor materials of soy sauce and the main content of the volatile mellow、esterifiable、acidic、phenolic flavor components in soy sauce is determined by gas chromatography.The results indicate that the content of ethanol,acetic acid and ethyl acetate in soy sauce are rich and 4-ethyl guaiacols are also determined in soy sauce.They were all the flavor components of soy sauce.