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Raw soy sauce and raw soy sauce added with several Maillard reactants (glucose, xylose, glycine), preheated or unheated, were stored under aerobic or anaerobic conditions to investigate the effect of oxygen on the browning of soy sauce. All experimental groups, except xylose-added groups, stored under aerobic condition browned about 2.5 times as much as those stored under anaerobic condition. Soy sauce added with xylose stored under aerobic condition browned about 1.5 times as much as that stored under anaerobic condition.Contrarily, there have been no consistent differences in the browning except the initial 10% difference between preheated and unheated samples, implying that biological (microbiological and enzymatic) browning was not important in the browning of commercially brewed soy sauce.
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