Abstract:To explore the effects of spatial electric field on the flavor and components of soy sauce with different brewing degrees during storage，fermented Grade I raw soy sauce（Soy sauce A）and half-year brewed raw soy sauce（Soy sauce B）were used as the research objects，and the regulatory effects of spatial electric field on their quality were analyzed.The results showed that for Soy sauce A without electric field treatment，the physical and chemical indexes such as total acid content，amino acid nitrogen content，soluble salt-free solids content，sodium chloride content，and pH value fluctuated significantly during storage，which were prone to reduce the flavor quality and increase the risk of spoilage. For Soy sauce B with electric field treatment，the change rate of each index was higher than that of the control group；the accumulation of umami substances was accelerated，and the brewing process was promoted. The six physical and chemical indexes（total acid content，amino acid nitrogen content，etc.）of the electric field treatment group were all superior to those of the control group：Under the 10 cm electric field treatment，Soy sauce A/B reached the Grade I standard（amino acid nitrogen≥0.70 g/100 mL）within 30-60 days and met the Premium Grade standard（amino acid nitrogen≥0.80 g/100 mL）by 90 days.In contrast，the indexes of the control group increased slowly with a longer brewing cycle.In conclusion，the spatial electric field can accelerate the accumulation of umami substances，improve the quality of soy sauce during storage，and shorten the brewing cycle.