Dynamic migration of free amino acids from garlic in light soy sauce and its impact on taste formation.

The results indicated that sourness and bitterness intensities exhibited a decreasing trend of A (blank) > B > C > D ≈ E, suggesting that the reduction in sourness (e.g., organic acids) and bitterness (e.g., polyphenolic compounds) in soy sauce with prolonged migration time may be associated with the neutralization or adsorption effects of alkaline components in garlic (e.g., basic amino acids) ( 15 ).

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