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传统发酵豆酱的风味物质研究进展 被引量:12

Status of research on flavor of traditional fermented soybean
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摘要 风味是豆酱、腐乳、酱油等大豆发酵食品的重要质量参数。不同的大豆发酵食品的风味不同,其风味物质的组分十分复杂,成分差别也很大。针对传统发酵豆酱中的风味物质,从风味的定义、风味物质形成过程、萃取方法、鉴定方法、形成风味物质的影响因素等方面的研究现状进行了综述,并指出传统发酵豆酱风味物质研究的发展趋势。 Flavor is the important quality parameters of soybean paste, fermented bean curd, soybean sauce and other fermented soybean foods. Different fermented soybean food has different flavor. The flavor composition is very complicated. The difference of ingredient is also wide. In this article, the flavor definition of traditional fermented soybean, flavor formation, extraction methods, identification methods, the formation of flavor compounds and other aspects of factors were reviewed, and the research trends on the area was also introduced.
出处 《大豆科技》 2011年第6期31-34,共4页 Soybean Science & Technology
关键词 豆酱 风味物质 研究进展 Fermented soybean Flavor Status
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