Evolution of lipids during koji fermentation and the effect of lipase supplementation on the sensory properties of soy sauce were investigated
Result showed that total lipids of the koji sample were in the range of 16-21% .
The extracted lipid of initial koji consisted mainly of triacylglycerols followed by phospholipids
As the fermentation proceeded, peroxide value of the lipids decreased while carbonyl value increase.
Linoleic acid was utilised fastest according to the fatty acid composition of total lipids, and preferential degradation of ...... to liberate FFAs was also observed.
Moreover, phospholipase supplementation had significant influence on the sensory characteristics of soy sauce, especially enhanced scores for the umami and kokumi taste attributes.
All these result indicated that the control of .... utillisation during fermentation was a potential method to improve soy sauce's characteristic taste.