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Glycine max (L.) Merr. - syn. Glycine soja (L.) Merr., Phaseolus max L., Glycine hispida Maxim., Glycine hispida (Moench) Maxim. - Fabaceae
soybean, soya, Sojabohne, Soja (-pflanze)
Erect brown-hairy bushy annual, 0.50-1.50m tall, native in Eastern Asia (?, only known in culture), cultivated in China, Japan, India, USA, Brazil; leaves usually pinnately 3-foliolate, leaflets papery, broadly ovate, entire, long petioled; flowers purple, light purple, or white, small; pod hanging on very short stalk, brown, hairy; seeds 2-4, green, yellow, brown or black with small hilum, 5mm across; germination epigeal.
„Soy sauce (also called soya sauce) is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.“ https://en.wikipedia.org/wiki/Soy_sauce
„Whereas 3-(methylthio)propanal (methional) and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) were detected in all of the soy sauce aroma concentrates as having high flavor dilution (FD) factors, 4-ethyl-2-methoxyphenol was detected as having a high FD factor in only four of the soy sauces (KS, US, TS, and SSS). Furthermore, 5(or 2)-ethyl-4-hydroxy-2(or 5)-methyl-3(2H)-furanone (4-HEMF) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (4-HDMF), which were thought to be the key odorants in KS, were detected in KS, US, TS, and SSS, but the FD factors widely varied among them.“
[Comparison of key aroma compounds in five different types of Japanese soy sauces by aroma extract dilution analysis (AEDA)., Kaneko, S., Kumazawa, K., Nishimura, O., Journal of agricultural and food chemistry, 60(15), 2012, 3831-3836]
The types of odorants occurring in 27 commercial soy sauces produced through three different fermentation processes (high-salt liquid-state fermentation soy sauce, HLFSS; low-salt solid-state fermentation soy sauce, LSFSS; Koikuchi soy sauce, KSS) were similar, although their intensities significantly differed. Of the 41 key aroma-active compounds quantified, 3-methylbutanal (malty, almond, OAV 460), ethyl acetate (fruity, 183), HEMF (caramel-like, 181), 2-methylbutanal (malty, almond, 167), 3-(methylthio)propanal (cooked potato, 101), 2-methylpropanal (malty, nutty, 80), 2-methyl-1-butanol (malty, 35), phenylacetaldehyde (honey-like, 31), ethyl 2-methylpropanoate (fruity, 25), ethanol (alcoholic, 12), 3-methyl-1-butanol (malty, rancid, pungent, 9), 1-octen-3-ol (mushroom-like, 7), 5-methyl-2-furancarboxaldehyde (almond, spicy, caramel-like, 7), dimethyl trisulphide (cooked onion, 4), dimethyl disulphide (onion, cooked cabbage, 2), guaiacol (smoky, burnt, 2), scetic acid (sour, 1), 2-phenylethanol (floral, sweet, 1), 3-(methylthio)-1-propanol (cooked potato, 1), ethyl propionate (fruity, 1), 4-ethylguaiacol (smoky, bacon, 1), 4-vinylguaiacol (spicy, burnt, 1), and maltol (caramel, sweet, 1) had the highest odor activity values.
„There were 26 compounds in common for all the testing soy sauces… They are important characteristic aroma compounds for soy sauce, including ethanol, 2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol, 1-octen-3-ol, 2-phenylethanol, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, benzeneacetaldehyde, acetic acid, ethyl acetate, guaiacol, 4-ethylguaiacol, 2-methylpyrazine, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2,5-dimethylfuran, furfural, 2-furanmethanol, 5-methyl-2-furancarboxaldehyde, 3-phenylfuran, dimethyl disulphide, dimethyl trisulphide, 3-(methylthio)propanal and maltol. The five most abundant compounds were ethanol > acetic acid > 3-methyl-1-butanol > 2-furanmethanol > maltol…
The data showed that the panels could detect the omission of any ethyl ester volatiles of high significance (i.e. ethyl acetate, ethyl 2-methylpropanoate, ethyl propionate, and ethyl isovalerate). This result indicates the important role of these fruity-smelling compounds in the overall soy sauce aroma. Thus, fruity note was often used as an aroma index for sensory evaluation of soy sauce (Feng et al., 2014 and Kaneko et al., 2012)…
Eight key volatiles were identified from the 26 potent aroma compounds in the original aroma model mixture, showing significant difference in the omission experiments of the three groups… These 8 volatiles included 3-methylbutanal, ethyl acetate, 3-(methylthio)propanal, benzeneacetaldehyde, ethyl 2-methylpropanoate, ethanol, dimethyl trisulphide and acetic acid, among which 7 could be detected in all soy sauce samples of this study and 6 were previously considered as key characteristic aroma compounds for model soy sauce (Kaneko et al., 2012).“
[Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test., Feng, Y., Su, G., Zhao, H., Cai, Y., Cui, C., Sun-Waterhouse, D., Zhao, M., Food chemistry, 167, 2015, 220-228]
http://www.sciencedirect.com/science/article/pii/S0308814614009431
Glycine max (L.) Merr. as Dolichos soja L., Jacquin,N.J. von, Icones plantarum rariorum, vol.1, t.145 (1781-1786)
http://plantgenera.org/species.php?id_species=469943