The content of levulinic acid was relatively lower in soy sauce and higher in HVP (the maximum was 15.79%).There was levulinic acid in caramel too (the max is 8.02%).

• 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