不同酱醅层挥发性物质组成的差异  

Differences in Volatile Profiles of Different Soy Sauce Mashes

作　　者：赵谋明[1] 林涵玉 周朝晖 卢丽玲 陈子杰 冯云子[1] ZHAO Mou-ming;LIN Han-yu;ZHOU Chao-hui;LU Li-ling;CHEN Zi-jie;FENG Yun-zi(School of Food Science and Engineering South China University of Technology,Guangzhou 510641,China;Pearl River Bridge Biological Polytron Technology Company,Zhongshan 528415,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510641 [2]广东珠江桥生物科技股份有限公司,广东中山528415

出　　处：《现代食品科技》2019年第2期7-16,284,共11页Modern Food Science and Technology

基　　金：国家重点研发计划重点专项项目(2018YFD0400405);广东省自然科学基金项目(A2017030310027)

摘　　要：在高盐稀态酱油生产工艺中,采用大型发酵罐替代传统发酵池是酱油工业现代化的重要趋势,然而发酵池酿造酱油比发酵罐酿造酱油酱香更为浓郁,推测这与不同酱醅接触光照、空气的表面积差异有关。因此,本研究对比了不同酱醅层的香气物质组成和浓度。结果发现,发酵池酱油部分优势的关键香气活性物质,如2-甲基丙醇,3-甲基丁醇,2-甲基丁醇,苯乙醇,苯乙醛,3-甲基丁酸,2-甲基丁酸,4-乙基苯酚,4-乙基愈创木酚和愈创木酚在表层酱醅含量高于下层酱醅,而发酵罐酱油的优势香气物质1-辛烯-3-醇和3-甲硫基丙醛在下层酱醅含量高于表层酱醅,这些物质差异的一致性表明酱醅表面积会影响酱油香气物质形成,而表层酱醅美拉德反应程度更强烈、下层酱醅酵母菌和乳酸菌更加活跃是引起表层酱醅和下层酱醅香气物质差异的重要原因。The use large-scale fermenters in the place of the traditional fermentation ponds in the production of high-salt liquid-state fermented soy sauce represents an important step in the modernization of the soy sauce industry.However,the soy sauce from the fermentation pond(FPSS)tended to have more intense soy sauce flavor than the soy sauce from the large-scale fermenters(LFSS),which might be associated with the differences in the surface area of soy sauce mashes in contact with light and air.Therefore,in this study,the composition and concentrations of volatile compounds in these two kinds of soy sauce mashes were compared.The obtained results showed that some key aroma-active compounds in FPSS,such as 2-methyl-1-propanol,3-methyl-1-butanol,2-methyl-1-butanol,phenylethyl alcohol,phenylacetaldehyde,3-methylbutanoic acid,2-methylbutanoic acid,4-ethylphenol,4-ethyl-2-methoxy-phenol and 2-methoxyphenol,were more abundant in the top mash than in the bottom mash of soy sauce.Whereas,the key aroma-active compounds in LFSS,such as 1-octen-3-ol and methional,were more abundant in the bottom mash than in the top mash.The consistency of such differences in these compounds indicated that the formation of key aroma-active compounds in soy sauce was affected by the surface area of soy sauce mashes.Greater Maillard reaction occurring in the top soy sauce mash while yeast and lactic acid bacteria being more active in the bottom soy sauce mash could be the significant causes of the differences in the aroma-active compounds between the top and bottom mashes.

关 键 词：高盐稀态酱油 发酵罐 发酵池 酱醅层 香气活性化合物 

分 类 号：TS264.21[轻工技术与工程—发酵工程]