Odor contribution and formation mechanism during heating and aging of volatile thiols in Japanese soysauce and miso (fermented soybean paste)

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Three compounds of volatile thiols, 2-furanmethanethiol with a strong roast coffee aroma, benzenemethanethiol with a strong empyreumatic aroma reminiscent of smoke and ethyl 2-mercaptopropionate with a tropical fruit-like aroma, were identified for the first time in four types of heat-treated soy sauce and raw soy sauce. 2FM, BM and ET2MP were present in these soy sauce samples at considerably higher concentrations than their perception thresholds. Their concentrations also increased when the raw soy sauce was heated for pasteurization. The volatile thiols thus contributed to the aroma of heat-treated soy sauce.