大型发酵酱油酿造过程中风味物质的动态变化分析  

Analysis of Dynamic Changes of Flavor Components during Large-Scale Brewing of Soy Sauce

作　　者：刘晓艳[1,2,3] 叶月华 钱敏 白卫东[1,2,3] 黄汉聪 杨红[1] 何一龙 LIU Xiaoyan;YE Yuehua;QIAN Min;BAI Weidong;HUANG Hancong;YANG Hong;HE Yilong(College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangzhou Key Laboratory of Guangdong Style Traditional Food Processing and Safety Control,Guangzhou 510225,China;Academy of Contemporary Agricultural Engineering Innovations,Guangzhou 510225,China;Guangzhou Rufeng Condiments Co.Ltd.,Guangzhou 510300,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]广州市广式传统食品加工与安全控制重点实验室,广东广州510225 [3]现代农业工程创新研究院,广东广州510225 [4]广州市如丰果子调味食品有限公司,广东广州510300

出　　处：《食品科学》2021年第12期242-247,共6页Food Science

基　　金：广州市科技计划项目(201803020012);国家科学技术部项目;广东省2019年省级农业科技创新及推广项目(2019KJ101)。

摘　　要：为促进大型发酵酱油产品风味的提高与改善,研究高盐稀态酱油在机械化酿造过程中风味成分的动态变化规律,采用气相色谱-飞行时间质谱联用技术针对不同酿造阶段酱醪中风味成分的种类和相对含量进行分析。结果定性鉴别出氨基酸及其衍生物、有机酸、糖类及其衍生物、醇类、酯类、胺类和其他物质共210种。利用热图和主成分分析法探寻不同酿造阶段的样品风味物质差异,结果显示发酵过程对贡献酱油鲜甜味的氨基酸及其衍生物和糖类及其衍生物影响较大,第1天样品对贡献修饰风味的有机酸、胺类、酯类和其他类物质影响也较为显著,其中氨基酸及其衍生物是酱油含量最多的风味化合物。In order to provide valuable information for improving the flavor of large-scale fermented soy sauce products,the dynamic changes of flavor components in high-salt dilute-state soy sauce during the mechanized brewing process were studied.The types and relative contents of flavor components in the mash at different brewing stages were analyzed by gas chromatography-time-of-flight mass spectrometry(GC-TOF-MS).A total of 210 components were detected,including amino acids and their derivatives,organic acids,sugars and their derivatives,alcohols,esters,amines and other substances.Heat map and principal component analysis(PCA)were used to explore the differences in the flavor of the samples at different brewing stages.The results showed that the fermentation process had a significant effect on amino acids and their derivatives as well as sugars and their derivatives,which contributes to the sweetness of soy sauce,and the sample collected on Day 1 also had a significant effect on organic acids,amines,lipids and other substances,which contribute to the modified flavor.Amino acids and their derivatives were the most abundant flavor compounds in soy sauce.

关 键 词：高盐稀态酱油 气相色谱-飞行时间质谱 非挥发性风味物质 挥发性风味物质 动态变化 

分 类 号：TS201.2[轻工技术与工程—食品科学]