Enhancing selenium and key flavor compounds contents in soy sauce using selenium-enriched soybean

Abstract Selenium (Se) deficiency has become a global health threat. Se-enriched soybean was utilized to develop a Se-enriched soy sauce (SeSS), and the effects of Se-enriched soybean on the flavor compounds in SeSS were characterized with HPLC and SPME–GC–olfactometry/MS. Results showed that the contents of total selenium (11.1-fold), organic selenium (10.6-fold), small peptides (≤1 kDa, 25.4 %), free amino acids (FAAs, 8.67 %) and 22 aroma-active compounds in SeSS were significantly enhanced when compared to soy sauce prepared using ordinary soybean (SS, p