Comparison of Physicochemical Characteristics and Microbial Quality between Commercially Available Organic and Conventional Japanese Soy Sauces
Source abstract
Abstract
The article aims to compare the properties and quality of two types of organic Japanese soy sauce from the market, declared by manufacturers as koikuchi, and tamari, both conventional and organic, along with an attempt to determine the differentiating factors using modern statistical methods. The amino acid profile showed the highest proportions were glutamic acid and aspartic acid. Tamari sauces could be distinguished from koikuchi by an elevated content of glutamic acid and alanine, while conventional and organic products differed the most in the shares of arginine, aspartic acid, and serine. The total polyphenol content was higher in conventional soy sauces and better antioxidant properties were found in koikuchi. Organic tamari sauces were characterized by higher antioxidant capacities and total flavonoid content. The volatile profile showed a significant difference between organic and conventional sauces. The research did not confirm that the quality of sauces declared as organic was significantly enhanced, and the overall quality of all tested sauces was high, both in terms of microbiological safety and physicochemical parameters.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food Quality and Safety Studies · Phytoestrogen effects and research · Tea Polyphenols and Effects
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Biotechnology and Microbiology, Institute of Food Science, Warsaw University of Life Sciences—SGGW, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland
Department of Food Safety and Chemical Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36, 02-532 Warsaw, Poland
Funding
Polish Ministry of Science and Higher Education · European Union from the European Regional Development Fund
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