The content of levulinic acid was relatively lower in soy sauce and higher in HVP (the maximum was 15.79%).

• 其中，酱油中乙酰丙酸含量较低，酸水解植物蛋白中乙酰丙酸含量较多（最高含量为15.；79%25），而焦糖色素中也测出含有乙酰丙酸（最高含量达8