酱油风味及其检测方法的研究进展  

Research progress of flavorcompounds in soy sauce and detection methods

作　　者：王夫杰[1] 鲁绯[1] 赵俊平[1] 渠岩[2] 陈彬[2] 

机构地区：[1]北京市食品酿造研究所,北京100050 [2]中国农业大学,北京100083

出　　处：《中国酿造》2010年第8期1-5,共5页China Brewing

基　　金：北京市优秀人才培养资助(20081D0105500030);北京市自然科学基金(6093022);科技人员服务企业行动项目(2009GJA00020)

摘　　要：论述了酱油风味成分的形成机制与呈味特点,探讨了酱油风味形成的影响因素及酱油风味的检测方法对提高我国酱油风味和指导高档酱油生产,提高酱油在国际市场上的竞争力具有重要意义。The formation mechanism and flavor characteristics of flavor compounds in soy sauce were introduced, as well as the factors affecting the formation of flavor compounds. The methods for the detection of flavor compounds in soy sauce were summarized. In would be meaningful to improving the flavor, guiding the hige-grade soy sauce and increasing the competitiveness of our country in the international market.

关 键 词：酱油 风味物质 检测方法 

分 类 号：TS264.2[轻工技术与工程—发酵工程]