Editing Soy sauce (section)

== Chemical composition ==
The chemical composition of soy sauce is affected by the proportions of raw materials, fermentation methodologies, fermenting molds and strains, and post-fermentation treatments.<ref name="citeseerx.ist.psu.edu">{{cite journal|last1=Zhang|first1=Yanfang|last2=Tao|first2=Wenyi|title=Flavor and taste compounds analysis in Chinese solid fermented soy sauce|journal=African Journal of Biotechnology|date=18 February 2009|volume=8|issue=4|pages=673–681|citeseerx=10.1.1.891.5204}}</ref> Although the formation mechanism of chemical composition in soy sauce is complex, it has been widely accepted that free amino acids, water-soluble peptides and [[Maillard reaction]] products in soy sauce are considered as essential chemical composition and to provide core sensory effects.<ref>{{cite journal|last1=Gao|first1=Xianli|last2=Cui|first2=Chun|last3=Ren|first3=Jiaoyan|last4=Zhao|first4=Haifeng|last5=Zhao|first5=Qiangzhong|last6=Zhao|first6=Mouming|title=Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste|journal=International Journal of Food Science & Technology|date=February 2011|volume=46|issue=2|pages=243–249|doi=10.1111/j.1365-2621.2010.02487.x}}</ref>
The primary fermentation of [[Lactic acid fermentation|lactic-acid-fermenting halophiles]] lowers the pH of the [[Sake|moromi]], and this directly results in the acidic pH range (4.4–5.4) of soy sauce products. The secondary fermentation conducted by [[Heterofermentative|heterofermentative microbes]] provides soy sauce with a wide range of flavor and odorant compounds by breaking down macronutrients. Soy proteins and grain proteins are [[hydrolyzed]] into short peptide chains and free amino acids, which adds umami to the product. Based on the result of free amino acid analysis, the most abundant amino acids in Chinese soy sauce product are [[glutamic acid]], [[aspartic acid]], [[alanine]] and [[leucine]].<ref name="citeseerx.ist.psu.edu"/>

[[Starch]] is hydrolyzed into simple sugars which contribute to the sweet flavor in soy sauce. Legume fats may also be decomposed into [[short chain fatty acids]], and the interactions among lipids and other macronutrients also result in a richer flavor in the final product. [[Non-enzymatic browning]] also contributes significantly to the development of the properties of soy sauce. The hydrolysis of proteins and large carbohydrates also provides free amino acids and simple sugars as reagents for the [[Maillard reaction]].

Soy sauce may contain more than 1% alcohol and may run afoul of liquor control legislation.<ref>{{cite news |last1=Beavan |first1=Katrina |title=NT liquor licensing laws affect sale of household cooking products, vendors warned |url=https://www.abc.net.au/news/2019-07-30/northern-territory-liquor-licensing-affecting-household-product/11365674 |access-date=30 July 2019 |work=[[ABC News and Current Affairs]] |date=30 July 2019}}</ref>