Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour.

Highlights: [•] The lipids evolution during the koji fermentation was tested for the first time. [•] FFAs (especially C18:2) were accumulated significantly during koji fermentation. [•] The degradation ratio of PLs is higher than that of TAGs. [•] Phospholipase supplementation remarkably increased typical tastes of soy sauce. [ABSTRACT FROM AUTHOR]