2种不同工艺酱油原油的挥发性成分的分析

Analysis of volatile flavor compounds of soy sauce produced by two different techniques

通过用SPME萃取结合GC-MS分析了2种不同工艺酱油原油的挥发性成分,用面积归一化法测定其组分的相对含量,2种酱油中共鉴定出117种(7大类)挥发性风味化合物,天然晒露的酱油共有62种,低盐保温发酵原油有84种,所鉴定的风味化合物包括15种醇,10种酚,18种酸,19种酯,21种醛酮化合物,27种杂环化合物和7种含硫化合物。其中O-愈创木酚、乙酸、3-甲基丁酸、2-甲基丁酸、2-甲基丁醛、苯甲醛、苯乙醛和三甲基吡嗪为2种酱油中都存在的主体物质。尽管酱油中多数香气成分含量极微,但是多种香气成分的存在极大地丰富了酱油的风味。

Volatile compounds of soy sauce produced by two different techniques were analyzed by combination of SPME extraction combined with GC-MS,and the relative contents were determined by area normalization method.Totally 117 species（seven categories） volatile flavor compounds were identified,and 62 species in natural bask crude soy sauce,84 species in low-salt crude oil with heat insulation fermentation.The identified flavor compounds include alcohols（15）,phenols（10）,acids（18）,esters（19）,aldehydes anketones（21）,heterocyclics（27） and sulfur compounds（7）.O-guaiacol,ethanoic acid,3-methyl-butanoic acid,2-methyl-butanoic acid,2-methyl butanal,benzaldehyde,benzeneacetaldehyde and trimethylpyrazine were main ingredients in two kinds of soy sauce.Although the content of most volatile organic in soy sauce was very little,the existence of them greatly enriched flavor of soy sauce.