Maillard反应对加曲发酵鳀制鱼露风味的影响  

Influence of Maillard reaction on volatile aroma compounds in anchovy Yulu

作　　者：肖宏艳[1] 曾庆孝[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《中国酿造》2009年第11期39-42,共4页China Brewing

基　　金：广东省科技厅科技攻关项目(2007A020100001-8)

摘　　要：用气相色谱-质谱联用(GC-MS)分析Maillard反应前后的加曲发酵1年的鱼露中挥发性风味物质。结果表明,Maillard反应可以有效改善加曲发酵鱼露的风味,其含氮、含硫以及醛、酮类化合物相对含量增加,二甲基二硫、二甲基三硫、吡啶、吡嗪、2-甲基丁醛和3-甲基丁醛等对鱼露主体风味有积极贡献的化合物含量有显著增加,而自然发酵1年的鱼露中挥发性特征风味物质的含量不高。The influence of Maillard reaction on volatile aroma compounds in anchovy yulu was analyzed. Volatile compounds of the Koji-addition Yulu having been fermenting for one year were analyzed by GC-MS before and after Maillard reaction. The result showed that Maillard reaction contributed to the formation of volatile characteristic flavor of Koji-addition Yulu having been fermenting for one year. Compounds, including nitrogen, sulfur, aldehydes and ketones, especially dimetbyl disulfide, dimethyl trisulfide, pyridine, pyrazine, 2-methyl-butanal and 3-methyl-butanal increased significantly. The content of volatile characteristic flavor ofyulu fermented naturally for one year was not high.

关 键 词：鱼露 风味物质 加曲 

分 类 号：TS264.2[轻工技术与工程—发酵工程]