Formation of basic soybean‐flavor substances using pork fat soaked in rice‐flavored liquor

Soybean-flavored liquor is a distilled low-alcohol spirit that caters to the modern concept of health. The unique process of its formation involves soaking pork fat in rice liquor. However, fundamental research on this topic is limited. To understand the mechanism underlying soybean flavor formation from the pork fat soaking process, we determined the main flavor substances in soybean-flavored liquor by optimizing the process of pork fat soaking and analyzed the mechanism underlying soybean flavor formation. The optimal content of pork fat for soaking was 10% (m/m). Pork fat hydrolyzes into glycerinum and short-chain fatty acids, and subsequently forms esters with alcohol. These short-chain fatty acids, glycerinum, and esters are important soybean flavor contributors. Soaking at 50°C reduced the time required for soybean flavor formation. However, a lower soaking temperature of 20°C affected the stability of soybean flavor. Practical applications This study is the fundamental research on the formation of soybean-flavored liquor. More in-depth research on this liquor will contribute to its scientific production and development, and increase its significance as a distilled low-alcohol spirit, which could be directly imbibed without dilution or mixed with other liquors, and can be used in cooking to enhance the flavors of pork, fish, seafood, and chicken proteins.