Abstract: Based on sensory descriptors developed by a sensory evaluation panel for 48 commercial Chinese brewed soy sauce samples, a flavor wheel of Chinese brewed soy sauce with 55 descriptors in the dimensions of aroma and flavor was developed for the first time. Meanwhile, a lexicon of sensory descriptors for brewed soy sauce containing reference samples with different intensities was established, and 20 brewed soy sauce samples of different grades and from different geographical origins were subjected to sensory evaluation by quantitative descriptive analysis (QDA) using this lexicon. The results showed that the characteristic flavor attributes of soy sauce were soy paste-like, salty, umami, Chinese herbal, and cooked soybean-like aromas. Through analysis of variance (ANOVA), principal component analysis (PCA) and discriminant analysis (DA), it was found that there were significant differences in sensory properties among soy sauce of different grades and from different regions. This study can provide a methodological reference for sensory quality analysis of Chinese brewed soy sauce.

Key words: Chinese brewed soy sauce; sensory evaluation; flavor wheel; quantitative descriptive analysis