Differential effects of packaging materials on the evolution of volatile and non‐volatile compounds in soy sauce during long‐term storage

BACKGROUND: The selection of packaging materials is critical for maintaining the flavor quality of soy sauce during its shelf life. However, a systematic understanding of their impact on the evolution of both non-volatile taste [including free amino acids, nucleotides, equivalent umami concentration (EUC) and organic acids] and volatile aroma compounds over long-term storage remains lacking. Therefore, the present study systematically compared the dynamic changes between plastic bottles (PB) and glass bottles (GB). RESULTS: , P < 0.05). Correlation analysis revealed significant positive correlations between key aroma compounds and umami amino acids, with stronger associations in PB, suggesting faster coupled flavor degradation as a result of higher oxygen permeability. CONCLUSION: For medium-to-long-term soy sauce storage, selecting high-barrier packaging materials, such as glass or materials with equivalent barrier properties, is crucial to minimize flavor degradation and maintain overall sensory quality. © 2026 Society of Chemical Industry.