中国传统发酵豆制品风味物质的研究进展  

Research Progress on Flavor Substance of Traditional Fermented Bean Products

作　　者：杨杨[1] 曾剑华 王冰[1] 刘琳琳[1] 石彦国[1] 张娜[1] YANG Yang;ZENG Jian-hua;WANG Bing;LIU Lin-lin;SHI Yan-guo;ZHANG Na(College of Food Science and Engineering/Key Laboratory of Food Science and Engineering of Heilongjiang Province,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院/黑龙江省食品科学与工程重点实验室,黑龙江哈尔滨150076

出　　处：《大豆科学》2018年第6期969-974,共6页Soybean Science

基　　金：国家自然科学基金面上项目(31871747);国家自然科学基金(31301602);国家重点研发计划资助项目(2016YFD0400402);哈尔滨市科技局科技创新人才研究专项资金(2016RAQXJ146);哈尔滨商业大学研究生创新科研项目(YJSCX2018-482HSD)

摘　　要：中国传统发酵豆制品以其独特的风味和营养功能一直受到人们的青睐。本文阐述了发酵豆制品风味物质的形成途径、捕获及检测方法,对酱油、腐乳、豆豉、豆酱及纳豆的风味物质研究现状进行综述,以期能够为发酵豆制品风味的深度研究开发提供参考。Fermented bean products have been favored by people for their unique flavor and nutritional functions. This paper describeds the extraction and detection method of flavor substances in fermented bean products were, and discusses the flavor formation pathway. The flavor compounds of soy sauce, fermented bean curd, douchi, soybean paste and natfo were reviewed in order to provide reference for the deep research and development of fermented soybean products flavor.

关 键 词：发酵豆制品 风味物质 形成途径 捕获 检测方法 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]