Spoilage and defects

Although the low pH and high salt concentration inhibits most spoilage organisms, ben-zoate is sometimes added as a preservative, mainly against fungi. Ethanol may also be added for preservation.As noted above, excessive browning during mashing or aging may also be considered a defect, especially when the soy sauce is destined for use as a flavor in gredient in light-colored products (Box 12-2). In addition, some undesirable flavors, such as isobutyric acid and isovaleric acid, may form during prolonged storage.

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