Impact of soy sauce extraction on the flavor profiles of Yanji Korean soybean paste and Yanji Jiangtang paste: A comparative sensory–instrumental correlation radar chart analysis

Traditional Korean Chinese fermented foods, such as Yanji Korean soybean paste (YKSP) and Yanji Jiangtang paste (YJTP), hold cultural significance in ethnic cuisine. However, the effects of soy sauce extraction on their flavor profiles remain understudied, creating a notable research gap. This study aimed to investigate the impact of soy sauce extraction on the flavor profiles of two Korean fermented sauces: YKSP and YJTP, using a novel Sensory–Instrumental Correlation Radar Chart (S-ICRC). Integration of electronic tongue, sensory evaluation, and gas chromatography-mass spectrometry (GC-MS) data revealed that soy sauce extraction reduced YKSP's umami intensity by 10.21 % (electronic tongue), whereas YJTP exhibited increased umami. Furthermore, GC-MS indicated YKSP's higher lactic acid contributed to its fermented flavor, while elevated esters (ethyl caproate: 0.000266 mg/mL; ethyl linoleate: 0.000539 mg/mL) enhanced fruity notes. YJTP had prominent pyrazines, contributing to its nutty-roasted aroma. The novel S-ICRC integrated GC-MS, electronic tongue, and sensory data, enabling simultaneous visualization of aroma–taste dimensions and compound–flavor relationships. This tool facilitated identifying specific compound–flavor associations. These insights offer practical targets for producers to optimize traditional fermented food flavors through process refinement. • Soy sauce extraction reduces salt content of Yanji Korean soybean paste but enhances fruity esters. • Yanji Jiangtang paste retains stronger umami and nutty-roasted pyrazines due to no extraction. • Flavor wheels visually differentiate taste-aroma interactions in fermented sauces. • E-tongue and GC-MS combined provide a novel flavor analysis approach. • Findings guide traditional fermented food optimization for global markets.