酱油活性干酵母在酱油中的应用效果研究

The Application Effect of Soy Sauce Active Dry Yeast in Soy Sauce Production

应用顶空-固相微萃取(HS-SPME)结合气质色谱连用(GC-MS)的方法研究酱油酵母在酱油生产中的应用效果,主要从香气角度阐述了酱油酵母在酱油生产中的贡献,分别从对香气主体影响、乙醇浓度、4-乙基愈创木酚、4-乙基苯酚等香型物质的含量变化来体现人工添加(补充)酵母在酱油生产中的优越性。

Head space solid-phase micro-extraction （HS-SPME） and gas chromatography-mass spec- trometry （GC-MS） are used to determinate aroma components in soy sauce. soy sauce yeast in soy sauce production is discussed, especially in main effect centration, 4-ethyl-guaiacol, 4-ethylphenol, etc. The test result shows that can improve the quality of soy sauce. The application effect of of alcohol, ethanol conadding active dry yeast