四川传统酿造酱油风味品质特点解析

Analysis of Favor and Quality Characteristics of Sichuan Traditionally Brewed Soy Sauce

四川传统酿造酱油具有区别于广式酱油和日式酱油的独特工艺及风味品质。对此,文章通过采集四川传统酿造酱油、广式酱油及日式酱油3种酿造工艺的典型酱油产品,进行总酸含量、氨基酸态氮含量、还原糖含量、pH、游离氨基酸含量及挥发性风味物质含量测定和差异性分析,以明确四川传统酿造酱油的风味品质特点。结果表明,广式酱油中丙氨酸、谷氨酸等甜、鲜味氨基酸含量及酱油酮、4-乙基苯酚、4-乙基愈创木酚等挥发性风味物质含量相对较高,具有相对突出的甜、鲜滋味及甜香香气、烟熏香气;日式酱油清香香气、烟熏香气相对突出。相比于广式酱油和日式酱油,四川传统酿造酱油中特征挥发性化合物种类数及酸类、醛类等挥发性风味物质含量均相对较高,挥发性风味成分组成相对复杂,具有明显区别于广式酱油和日式酱油的风味品质。该研究可为酱油生产工艺优化及品质提升提供一定的数据参考。

Sichuan traditionally brewed soy sauce has unique process,flavor and quality that distinguish it from Cantonese and Japanese soy sauce.In this paper,by collecting typical soy sauce products by three brewing processes,namely Sichuan traditionally brewed soy sauce,Cantonese soy sauce and Japanese soy sauce,the content of total acids,amino acid nitrogen,reducing sugar,free amino acids and volatile flavor substances and pH are determined and the differences are analyzed,so as to clarify the flavor and quality characteristics of Sichuan traditionally brewed soy sauce.The results show that the content of sweet and umami amino acids such as alanine and glutamic acid and the content of volatile flavor substances such as homofuraneol,4-ethyl phenol and 4-ethyl guaiacol in Cantonese soy sauce are relatively higher,which has a relatively outstanding sweet and umami taste,sweet and smoky aroma.The fragrant and smoky aroma of Japanese soy sauce is relatively prominent.Compared with Cantonese soy sauce and Japanese soy sauce,the type number of characteristic volatile compounds and the content of volatile flavor substances such as acids and aldehydes in Sichuan traditionally brewed soy sauce are relatively higher,and the composition of volatile flavor components is relatively complex,its flavor and quality are significantly different from those of Cantonese soy sauce and Japanese soy sauce.This study can provide data references for soy sauce production process optimization and quality improvement.