Flavor Characteristics of Indonesian Soy Sauce (Kecap Manis)

  • A. Apriyantono
  • H. Husain
  • L. Lie
  • M. Jodoamidjojo
  • N. L. Puspitasari-Nienaber

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.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Apriyantono, A.; Marianti, S. 1999. Unpublished results.Google Scholar
  2. Apriyantono, A.; Marianti, S.; Bailey, R.G.; Royle, L.; Ames, J.M. Separation of colored of kecap manis (a typical Indonesian soy sauce) using HPLC and capillary electrophoresis. Poster presented at 6’I’ Maillard Symposium, London 27–30 July 1997.Google Scholar
  3. Apriyantono, A.; Wiratma, E. Effect of type of sugar on sensory properties and chemical composition of kecap manis. Bul Teknol. Ind. Pangan, 1997, 8(1), 8–14.Google Scholar
  4. Apriyantono, A.; Wiratma, E.; Husain, H.; Nurhayati, Lie L.; Judoamidjojo, M.; Puspitasari-Nienaber, N.L.; Budiyanto, S.; Sumaryanto, H. Analysis of volatiles of kecap manis (a typical Indonesian soy sauce). In Flavor Science. Recent Developments, Taylor, A.J.; Mottram, D.S., Eds.; The Royal Society of Chemistry, Cambridge, 1996; pp. 62–65.Google Scholar
  5. Bidlingmeyer, B.A.; Cohen, S.A.; Tarvin, T.L.; Frost, B. A new, rapid, high-sensitivity analysis of amino acids in food type. J. Assoc. Off. Anal. Chem., 1987, 70, 241–252.Google Scholar
  6. Hashim, I.B.; Resurrecion, A.V.A., McWatters, K.H. Descriptive sensory analysis of irradiated frozen or refrigerated chicken. J. Food Sci. 1995, 60, 664–666.CrossRefGoogle Scholar
  7. Judoamidjojo, M. The Studies on the Kecap-Indigenous Seasoning of Indonesia. PhD Thesis, The Tokyo University of Agriculture, Japan, 1986.Google Scholar
  8. Kirimura, J.; Shimizu, A.; Kimizuka, A.; Ninomiya, T.; Katsuya, N. The contribution of peptides and amino acids to the taste of foodstuffs. J. Agric. Food Chem. 1969, 17, 689–695.CrossRefGoogle Scholar
  9. Nunomura, N.; Sasaki, M. 1992. Japanese soy sauce flavor with emphasis on off-flavor. In Off-Flavor in Foods and Beverages, Charalambous, G., Ed.; Elsevier, Amsterdam, 1992; pp. 287–312.Google Scholar
  10. Poesponegoro, M.; Tanuwidjaja, L.; Roestamsyah, A. Studies on fermentation process of soy sauce. Paper presented at workshop on soy sauce manufacturing technique, Singapore, 1978.Google Scholar
  11. Röling, W. Traditional Indonesian Soy Sauce (Kecap): Microbiology of the Brine Fermentation. PhD Thesis, Free University of Amsterdam.Google Scholar
  12. Röling, W.F.M.; Apriyantono, A.; van Verseveld, H.W. Comparison between traditional and industrial soy sauce (kecap) fermentation in Indonesia. J. Ferment. Bioeng. 1996, 71, 14–17.Google Scholar
  13. Röling, W.F.M.; Timotius, K.H.; Prasetyo, A.B.; Stouthamer, A.H.; van Verseveld, H.W. Changes in microflora and biochemical composition during the baceman stage of traditional Indonesian kecap (soy sauce) production. J. Ferment. Bioeng. 1994, 77, 1–9. CrossRefGoogle Scholar
  14. Solms, J. The taste of amino acids, peptides, and proteins. J. Agric. Food Chem. 1969, 17, 686–688.CrossRefGoogle Scholar
  15. Wiratma, E.; Apriyantono, A. 1995. Unpublished results.Google Scholar

Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • A. Apriyantono
    • 1
  • H. Husain
    • 1
  • L. Lie
    • 1
  • M. Jodoamidjojo
    • 1
  • N. L. Puspitasari-Nienaber
    • 1
  1. 1.Department of Food Technology and Human NutritionBogor Agricultural UniversityBogorIndonesia

Personalised recommendations