中式酱油与日式酱油非挥发性成分的比较  

Comparative Study on Non-volatile Components in Traditional Chinese-type Soy Sauce and Japanese-type Soy Sauce

作　　者：冯云子[1] 崔春[1] 高献礼[1] 罗龙娟[1] 邹继劲[1] 赵谋明[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：《食品与发酵工业》2010年第7期62-66,共5页Food and Fermentation Industries

基　　金：国家十一五科技支撑计划项目(2007BAK36B03);广东省科技计划项目(2008A010900001)

摘　　要：结合感官评价对影响中式和日式酱油滋味的各理化指标进行了对比,并分析了各理化指标与感官评价结果的相关性。结果表明:中式和日式酱油在感官属性和非挥发性成分上存在显著差异。中式酱油咸、鲜味和浓厚感明显强于日式酱油,日式酱油甜、酸味强于中式酱油;相应地,中式酱油中的鲜味氨基酸和肽含量明显高于日式酱油,日式酱油中的酸和还原糖含量明显高于中式酱油,但两类酱油中的盐含量没有明显差别。中式酱油鲜、咸味突出,而日式酱油口感较为协调,非挥发性成分的差异是引起两类酱油感官差别的主要原因。Sensory evaluation was conducted to compare the physicochemical properties which affecting the taste of the soy sauce. Meanwhile, the correlation of the physicochemical properties and sensory evaluation was analyzed in detail. Results showed that there were significant differences in sensory attributes and physicoehemical properties between the two types of soy sauce. Chinese-type soy sauce has more salt and umami amino acids with heavy tastes, whereas the sensory intensities of sweet and sour in Japanese-type soy sauce were more sweet and sour. Correspondingly, the contents of umami amino acids and peptides in Chinese-type soy sauce were significantly higher than those in Japanese-type soy sauce. No significant difference of salt content was observed. In conclusion, the umami amino acids and salty i were dominantn Chinese soy sauce, whereas the taste was more harmony in Japanese soy sauce. The differences of the non-volatile components were responsible for the sensory differences between two.

关 键 词：酱油 感官评定 非挥发性物质 肽 氨基酸 

分 类 号：TS264.21[轻工技术与工程—发酵工程]