摘要
该文介绍了酱油香气成分的提取方法、分析方法以及原材料和酿造工艺对酱油香气的影响。其中,固相微萃取(SPME)提取香气成分、气相色谱-质谱联用仪(GC-MS)结合NIST谱库和Wiley谱库定性、气相色谱-嗅闻(GC-O)结合香气稀释分析(AEDA)是确定致香成分最常用的技术;酱油挥发性香气物质组成复杂,致香成分因酱油种类存在异同;制曲微生物、发酵微生物和热处理均会改变香气特征。通过综述酱油香气成分研究进展,以期对国内外深入研究酱油提供参考。
The extraction method, analysis method and the effect of raw materials and brewing process on the aroma of soy sauce were introduced. Among them, the extraction method of SPME and GC-MS combined with qualitative method of NIST and Wiley library, and the method of GC-O combined with aroma dilution analysis (AEDA) were the most commonly used technique for determining aroma components. The volatile aroma components of soy sauce were complex in composition, and the aroma components varied depending on the type of soy sauce. The koji-making microorganisms, fermenting microorganisms, and heat treatment all changed the aroma characteristics. The research progress of aroma components of soy sauce was reviewed, to provide reference for in-depth study of soy sauce at home and abroad.
作者
刘翔
邓冲
侯杰
周其洋
LIU Xiang;DENG Chong;HOU Jie;ZHOU Qiyang(Foshan Haitian (Gaoming) Flavoring & Food Co.,Ltd.,Foshan 528500,China)
出处
《中国酿造》
CAS
北大核心
2019年第6期1-6,共6页
China Brewing
基金
广东省调味食品先进制造工程技术研究中心(gc001886)
2017年度广东省科技发展专项资金项目公益研究与能力建设类广东省调味食品生物发酵先进技术企业重点实验室建设项目(2017B030302002)