Characterization of odor characteristics changes during soy sauce electrodialysis desalination process

BACKGROUND: Although the odor characteristics of high-salt liquid-state soy sauce (HLS) have been extensively studied, the changes in key odor compounds before and after desalination remain unclear. Therefore, we investigated the effect of the electrodialysis desalination on the odor characteristics of HLS. Sensory evaluation showed that the odor intensity of HLS decreased after desalination. RESULTS: Sensory evaluation showed that the odor intensity of HLS decreased after desalination. Gas chromatography (GC) × GC-olfactometry-mass spectrometry and aroma extract dilution analysis of the odor concentrates showed that the flavor dilution (FD) factors of many odor-active compounds decreased during desalination, and 22 compounds with a FD factor ≥ 256 were detected, of which, 16 components exhibited odor activity value > 1. 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (i.e. HEMF), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (i.e. HDMF), 2-ethyl-3,6-dimethylpyrazine, 4-ethylguaiacol and methional, significantly contributed to the odor of desalinized soy sauces. CONCLUSION: This study provides theoretical data for the control of odor quality in the production of reduced-salt HLS by electrodialysis. © 2026 Society of Chemical Industry.