Research Progress of Saccharides in Soy Sauce Brewing
Traditionally brewed soy sauce is a condiment used to enhance the umami of Asian cuisine.Soy sauce made from starchy raw materials such as soybeans and brans by microbial fermentation contains many components such as amino acids,saccharides,organic acids and so on,among which,many monosaccharides,oligosaccharides,polysaccharides mainly composed of glucose play an important role in the flavor and quality of brewed soy sauce.In this paper,the types and content,formation mechanism,influencing factors and functional effects of saccharides in soy sauce brewing are reviewed.
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