Dynamic migration of free amino acids from garlic in light soy sauce and its impact on taste formation (opens in new tab)

IntroductionGarlic-flavored light soy sauce is a representative composite seasoning whose taste formation depends not only on fermentation-derived components in light soy sauce but also on the time-dependent transfer of garlic-derived taste substances. However, evidence regarding the dynamic migration of non-volatile taste-active compounds—particularly free amino acids (FAAs)—and their roles in taste formation during soaking remains limited. This study aimed to elucidate the time-dependent mi...