摘要
采用顶空固相微萃取-气质联用(HS-SPME-GC-MS)技术分析不同蒸煮时间(5,8,10,15min)对黄豆酱中挥发性风味物质的影响,并结合感官评价对其风味进行综合分析。结果表明:不同的发酵酱共检测出25种不同的挥发性化合物,其所含挥发性物质的种类相似,相对含量有较为明显的区别,包括酯类6种、酸类2种、醛类5种、醇类2种、酮类3种、含氮化合物1种、烃类5种、其他化合物1种。其中,经过蒸煮10min黄豆酱的酯、醛、醇、酸等主要香气化合物含量较多,具有更浓郁的香气。感官评价实验中,结合色泽、香气、滋味和体态,表明经过蒸煮时间为8min时,黄豆酱的感官性状最佳。
The variation of volatile flavor compounds of soybean paste fermented under four different steaming time （5,8,10,15 min）is analyzed by HS-SPME-GC-MS along with sensory evaluation. Totally 25 volatile flavor compounds are detected and identified exactly with the similar varieties and obvious differences on the relative content,including 6 esters,2 acids,5 aldehydes,2 alcohols, 3 ketones,1 nitrogen-containing compound,5 hydrocarbons,1 other compound.The soybean paste of steaming for 10 min has more aroma compounds such as esters,aldehydes,alcohols and acids. According to the sensory evaluation,the sample of steaming for 8 min has the best sense in aroma, color,taste and state.
出处
《中国调味品》
CAS
北大核心
2016年第11期1-4,9,共5页
China Condiment
基金
国家863项目(2014AA093602)
关键词
黄豆酱
蒸煮时间
挥发性化合物
风味
感官评价
soybean paste
steaming time
volatile compounds
flavor
~ sensory evaluation
