米曲霉发酵高盐稀态酱油过程中典型挥发性风味物质的形成  

Formation of typical volatile flavor compounds in soy sauce with high salt liquid state fermentation by Aspergillus oryzae

作　　者：童佳[1] 赵国忠[1] 赵建新[1] 张灏[1] 陈卫[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国酿造》2017年第5期22-29,共8页China Brewing

基　　金：国家自然科学基金青年基金项目(31401682);江苏省自然科学基金青年基金项目(BK20140146)

摘　　要：米曲霉是发酵酱油的主要菌种,为了更加具体了解米曲霉发酵酱油过程中典型挥发性风味物质的形成,该研究利用气相色谱-质谱联用(GC-MS)仪对沪酿3.042米曲霉单菌种发酵高盐稀态酱油在不同发酵阶段的酱醪进行挥发性风味物质检测,并与12种市售高盐稀态酱油的挥发性风味物质进行对比验证。结果表明,酱醪发酵0~6个月的过程中,醇酚类、酸类物质、酯类物质、含氮化合物含量逐渐增加,挥发性风味物质之间组成比例更加协调,典型的挥发性风味物质包括乙醇、乙酸、3-甲基丁酸、苯乙酸乙酯、十六酸乙酯、2,5-二甲基吡嗪、2,3,5-三甲基吡嗪、苯甲醛、苯乙醛,与市售酱油中典型的挥发性风味物质相同,这些物质保证了酱油风味的相似性。Aspergillus oryzae is the main strain used for soy sauce fermentation. In order to study the formation typical volatile flavor compounds during soy sauce with high salt liquid state fermentation by A. oryzae 3.042, the volatile flavor compounds in different fermentation stages soy sauce mash were detected by GC-MS, and the volatile flavor compounds in 12 kinds of commercial soy sauce with high salt liquid state fermentation were compared and validated. The results showed that in the process of 0-6 months soy sauce mash fermentation, the contents of alcohol phenols, acids, esters, nitrogen compounds increased gradually. The composition ratio between volatile flavor compounds was more harmonious. The typical volatile flavor compounds included ethanol, acetic acid, 3-methylbutanoic acid, ethyl phenylacetate, ethyl palmitate, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, benzaldehyde, benzene acetaldehyde, which was similar with the typical volatile flavor compounds in commercial soy sauces and ensured the similarity of soy sauce flavor.

关 键 词：米曲霉 酱油 风味物质 检测 

分 类 号：TS262.2[轻工技术与工程—发酵工程]