Metabolomic Biomarkers Differentiate Soy Sauce Freshness under Conditions of Accelerated Storage

Table 2

Mean responses (0–15, where 0 = no response and 15 = extreme intensity) from trained panel analyses of SS samples aged for 8 months at 30°C for each of the attributes denoted. Scores for saltiness exceeded the 0–15 range, reflecting an extremely high intensity.

Attribute	t = 0 months	t = 2 months	t = 4 months	t = 6 months	t = 8 months
Astringent mouth feel	1.9	2.0	2.1	2.2	2.2
Beefy/brothy	4.0	3.9	3.9	3.9	4.0
Caramel/sweet aromatic	2.4a	2.2b	2.2b	2.1b	2.2b
Fruity/grape	2.7a^∗	2.5b	2.6ab	2.5ab	2.2c
Methional/potato	1.1c	1.5ab	1.5ab	1.4b	1.7a
Mouth burn	1.3	1.6	1.3	1.2	1.3
Nutty/sesame	1.7	0.9	0.6	0.7	ND
Salty taste	33.1	33.4	32.1	33.3	33.3
Sour taste	1.0	1.0	1.0	1.0	1.0
Sweet taste	2.7	2.6	2.5	2.5	2.6
Umami taste	6.7	6.7	6.7	6.7	6.7

Mean values in a row followed by a different letter are significantly different (). Bolded terms in the attribute column denote a significant time effect on intensity score of sensory term.