Chapter

Flavor Chemistry of Ethnic Foods

pp 15-31

Flavor Characteristics of Indonesian Soy Sauce (Kecap Manis)

  • A. ApriyantonoAffiliated withDepartment of Food Technology and Human Nutrition, Bogor Agricultural University
  • , H. HusainAffiliated withDepartment of Food Technology and Human Nutrition, Bogor Agricultural University
  • , L. LieAffiliated withDepartment of Food Technology and Human Nutrition, Bogor Agricultural University
  • , M. JodoamidjojoAffiliated withDepartment of Food Technology and Human Nutrition, Bogor Agricultural University
  • , N. L. Puspitasari-NienaberAffiliated withDepartment of Food Technology and Human Nutrition, Bogor Agricultural University

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Abstract

Soy sauce is one of the most popular seasoning uses, especially in the Asian countries. The most known type of soy sauce is the salty soy sauce which possesses mainly salty and umami taste with appetizing aroma. This soy sauce can be grouped further into two types, i.e. a Japanese tyep (only found in Japan) and a Chinese type (produced in China and South East Asia). The Japanese soy sauce uses soybeans and wheat (ratio 1: as the main raw material, whereas the Chinese type uses no or very little wheat beside soybeans (Röling, 1995). The main preparation of this soy sauce involves mold and brine fermentation and the preparation is then pasteurized during the final stage.