鱼露中挥发性成分的形成及影响因素分析  

Formation and influencing factors of volatile components in fish sauce

作　　者：林威 章文贤[1,2] 黄祖新 蒋咏梅[1,2] LIN Wei;ZHANG Wenxian;HUANG Zuxin;JIANG Yongmei(College of Life Sciences,Fujian Normal University,Fuzhou 350117,China;Technology Development Base of Traditional Brewing Alcoholic Drink Industry in Fujian Province,Fuzhou 350117,China)

机构地区：[1]福建师范大学生命科学学院,福建福州350117 [2]福建省传统酿酒行业技术开发基地,福建福州350117

出　　处：《中国酿造》2022年第1期8-12,共5页China Brewing

基　　金：福建省自然科学基金(2017J01624);福建师范大学生命科学学院“溪源江学者”计划项目(XYJ2020108)。

摘　　要：挥发性成分是鱼露风味的重要组成部分和决定鱼露品质的关键因素。该文介绍了鱼露中挥发性成分的种类和形成过程,重点归纳和总结了影响鱼露挥发性成分形成的主要因素,包括发酵原料、制作工艺、微生物种类与发酵时间,并对未来的研究方向进行了展望。鱼露中挥发性成分的研究有助于发酵工艺的改良和成品风味和品质的提升。Volatile components are important part of fish sauce flavor and a key factor for determination of the fish sauce quality.In this paper,the types and formation process of volatile components in fish sauce were introduced.The main factors affecting the formation of volatile components in fish sauce were summarized,including fermentation raw materials,production technology,microbial species and fermentation time,and the future research direction was prospected.The study of volatile components in fish sauce was helpful to the improvement of fermentation technology and the improvement of flavor and quality.

关 键 词：鱼露 挥发性成分 来源 种类 影响因素 

分 类 号：TS264.2[轻工技术与工程—发酵工程]