不同产地和发酵方式的酱油中挥发性成分差异研究

Study on the Difference of Volatile Components in Soy Sauce from Different Places of Origin and Fermentation Methods

酱油起源于中国,作为一种人民生活中不可或缺的必需品,其挥发性成分对酱油品质存在一定程度的影响。我国的酱油主要有高盐稀态和低盐固态两种发酵方式,我国酱油的产地主要分布于北部、南部和东部3个地区,不同的生产地区,酱油加工所用的原材料也存在一定差异,导致酱油中的挥发性成分存在差异。我国酱油中的挥发性成分、发酵方式和产地分类研究皆处于初级阶段。该研究通过BP网络和遗传算法,对我国酱油中的挥发性物质、发酵方式和产地分类进行了研究,旨在为我国的各地酱油原材料采购和发酵工艺研究提供重要的参考。

Soy sauce originated in China,as an indispensable necessity in people's life,its volatile components have a certain effect on the quality of soy sauce.The fermentation methods of soy sauce in China mainly include high-salt dilute fermentation and low-salt solid-state fermentation.The places of origin of soy sauce in China are mainly distributed in the northern,southern and eastern regions of China.In different production areas,there are also some differences in raw materials used for soy sauce processing,leading to differences in the volatile components in soy sauce.The study on volatile components in soy sauce,fermentation methods and classification of places of origin in China is at the primary stage.In this study,BP network and genetic algorithm are used to study the volatile substances in soy sauce,fermentation methods and classification of places of origin in China,aiming to provide important references for the purchase of raw materials and the research on fermentation technology of soy sauce in different places of China.