地方特色食品甜油滋味物质成分测定

Determination of Taste Substance Components in Local Characteristic Food Sweet Soy Sauce

选取以小麦粉为主要原料的地方特色食品甜油作为研究对象,对其中主要滋味成分如游离氨基酸、NaCl、还原糖、总酸以及感官评价等指标进行了测定,并进行相关性分析。甜油的甜味主要由还原糖和游离的甜味氨基酸共同构成。其中,还原糖的含量为8.97 g/100 mL,游离的甜味氨基酸占比为32.40%,均高于酱油。甜油中游离鲜味氨基酸占比(32.74%)和食盐含量(17.53 g/100 mL)与酱油相近,而苦味氨基酸占比(34.85%)和总酸含量(1.31 g/100 mL)低于酱油。上述各指标和因素最终形成了甜油独特的鲜咸甜、略带酸苦的滋味。该研究结果可为优化地方特色产品甜油的生产工艺及产品的质量控制提供帮助。

Sweet soy sauce,a local specialty food made mainly from wheat flour,was selected as the research object.The main flavor components such as free amino acids,NaCl,reducing sugars,total acids,and sensory evaluation indicators were measured,and correlation analysis was conducted.The sweetness of sweet soy sauce is mainly composed of reducing sugars and free sweet amino acids.Among them,the content of reducing sugar is 8.97 g/100 mL,and the proportion of free sweet amino acids is 32.40%,which is higher than that of soy sauce.The proportion of free and fresh amino acids(32.74%) and salt content(17.53 g/100 mL) in sweet soy sauce are similar to those in soy sauce,while the proportion of bitter amino acids(34.85%) and total acid content(1.31 g/100 mL) are lower than those in soy sauce.The above indicators and factors ultimately form the unique taste of sweet soy sauce,which is fresh,salty,sweet,and slightly sour and bitter.The research results can help to optimize the production process and quality control of sweet soy sauce,a local specialty product.