酱油中呋喃酮类物质的研究进展

Research Progress of Furanones in Soy Sauce

酱油是我国一种传统的调味品,具有特殊的色、香、味,还具有一定生理活性。在酱油酿造过程中生成的4-羟基-2,5-二甲基-3(2H)-呋喃酮(HDMF)和4-羟基-2(5)-乙基-5(2)-甲基-3(2H)-呋喃酮(HEMF)是酱油酱香型风味物质的主体成分。不同原料及配比、接种方式和生产工艺的不同均会影响微生物的生长代谢和相互作用,最终影响呋喃酮类物质的合成,从而影响酱油的风味。文章提供了一种调控耐高盐增香酵母的生长代谢,从而改善酱油呋喃酮类风味的研究进展,对于提升酱油质量和进一步精准调控酱油的风味物质提供了思路。

Soy sauce is a traditional condiment in China,it has characteristic color,aroma and taste,it also has certain physiological activity.The 4-hydroxy-2,5-dimethyl-3(2H)-furanone(HDMF)and 4-hydroxy-2(5)-ethyl-5(2)-methyl-3(2H)-furanone(HEMF)produced in soy sauce brewing process are the main components of soy sauce flavor substances.The different raw materials and ratios,different inoculation methods and production processes will affect the growth,metabolism and interaction of microorganisms,and ultimately affect the synthesis of furanones and the flavor of soy sauce.In this paper,the research progress of regulating the growth and metabolism of salt-tolerant flavoring yeast to improve the flavor of furanones in soy sauce is reviewed,which has provided ideas for improving the quality of soy sauce and further precisely regulate the flavor substances of soy sauce.