University Chemistry ›› 2020, Vol. 35 ›› Issue (11): 160-165.doi: 10.3866/PKU.DXHX202002008

Special Issue: 化学科普(2020)

• Science Education • Previous Articles     Next Articles

A Taste of Chemistry: All the Little Things about Soy Sauce

Yufei Gong, Shiyang Li, Hongjie Song, Lichun Zhang()   

  • Received:2020-02-02 Accepted:2020-02-27 Published:2020-03-06
  • Contact: Lichun Zhang E-mail:zhanglichun@scu.edu.cn

Abstract:

As an old saying goes: "firewood, rice, oil, salt, sauce, vinegar, tea", as one of the most popular seasonings in the kitchen, soy sauce brings us rich taste experience every day. In order to give readers a more comprehensive and in-depth understanding of this condiment that is closely related to our lives, this paper introduces the history of soy sauce, brewing technology and the formation principle of color and flavor from the perspective of chemistry.

Key words: Soy sauce, History, Technology, Nature, Science popularization

MSC2000: 

  • G64