不同淀粉质原料对高盐稀态酱油香气品质的影响  

Effects of Starch Materials on the Aroma Quality of High-salt Liquid Fermentation Soy Sauce

作　　者：赵谋明[1] 许瑜 苏国万[1] 陈子杰 冯云子[1] ZHAO Mou-ming;XU Yu;SU Guo-wan;CHEN Zi-jie;FENG Yun-zi(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《现代食品科技》2018年第6期130-142,共13页Modern Food Science and Technology

基　　金：国家"十二五"科技支撑计划课题(2013AA102106-02);国家自然科学青年基金项目(51064108A0498-0931);广东省自然科学基金项目(2016A030310406);广东省科技计划(2011A020102001)

摘　　要：为了研究不同淀粉质原料(面粉、麸皮)对高盐稀态酱油香气品质的影响,本文利用定量描述分析(QDA)对面粉类酱油(FSS)、麸皮类酱油(WSS)的感官特征进行分析,通过顶空-固相微萃取(HS-SPME)和液液萃取(LLE)结合气相色谱-质谱联用(GC-MS)定量对比分析了两种酱油挥发性化合物组成。FSS中酸香、土豆香、麦芽香显著性高于WSS,焦糖香、烟熏香显著性低于WSS(p<0.05)。GC-MS共分离鉴定出94种挥发性化合物,其中以酸类、酮类、醛类占主要比例,HS-SPME法能萃取出较多的醛类、含硫化合物,LLE法对呋喃(酮)类、酸类化合物萃取效果较好。通过对酱油中17种关键香气活性物质定量分析以及香气活性值(OAV)的计算,有9种化合物OAV值大于20。其中3-甲基丁醛OAV值最高,HDMF、愈创木酚均有较高的OAV值,且在WSS中高于FSS,与感官分析中的焦糖香、烟熏香结果一致;FSS中2-甲基丁醛、3-甲硫基丙醛的OAV值高于WSS,与麦芽香、土豆香感官分析结果相符。The sensory characteristics of flour soy sauce（FSS） and bran soy sauce（WSS） were analyzed using quantitative descriptive analysis（QDA） to study the effects of different starch materials（flour and wheat bran） on the aroma quality of high-salt liquid fermentation soy sauce. The volatile profiles of soy sauce were compared by using headspace-solid-phase microextraction（HS-SPME） and liquid-liquid extraction（LLE） combined with gas chromatography-mass spectrometry（GC-MS）. As shown in sensory analysis results, the acid, fragrant and malt aromas in FSS were significantly higher than those in WSS, and the caramel and smoke aroma were significantly weaker than in WSS（p〈0.05）. 94 volatiles were identified by GC-MS, of which acids, ketones and aldehydes were the main proportions. HS-SPME could extract high-volatile compounds, such as aldehydes and sulfur-contained compounds, and LLE was more efficient for extracting low-volatile compounds, such as furan（one） s and acid. Through the quantitative analysis of 17 key aroma-active compounds in soy sauce and calculation of aroma activity value（OAV）, there were 9 key aroma-active compounds with OAVs greater than 20. The OAV value of 3-methylbutanal was the highest, while 4-hydroxy-, 2,5-dimethyl-3（2 H）-furanone（HDMF） and 2-methoxyphenol had higher OAVs than others. These compounds showed higher content in WSS than in FSS（p〈0.05）, which was consistent with the results of caramel-like and smoky flavor intensities in sensory analysis. The OAV value of 2-methylbutanal and 3-（methylthio） propanal in FSS were significantly higher than those in WSS（p〈0.05）, which was consistent with the sensory analysis of malty and potato-like flavor.

关 键 词：淀粉质原料 高盐稀态酱油 感官分析 气相色谱-质谱联用 香气活性值 

分 类 号：TS264.21[轻工技术与工程—发酵工程]