传统发酵大豆酱挥发性风味成分研究进展  

Research progress on volatile flavor compounds of traditional fermented soybean paste

作　　者：王葳 曾祥博 于寒松[1,2] 刘国彦 WANG Wei;ZENG Xiang-bo;YU Han-song;LIU Guo-yan(College of Food Science and Technology,Jilin Agricultural University,Changchun 130118,Jilin,China;Division of Soybean Processing,Soybean Research&Development Center,Chinese Agricultural Research System,Changchun 130118,Jilin,China;Jilin Tianyequan Brewery Co.,Ltd.,Changchun 130507,Jilin,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]国家大豆产业技术体系研发中心加工实验室,吉林长春130118 [3]吉林省田野泉酿造有限公司,吉林长春130507

出　　处：《粮食与油脂》2022年第4期19-22,共4页Cereals & Oils

基　　金：现代农业产业技术体系建设专项资金(CARS-04)。

摘　　要：从传统发酵大豆酱挥发性风味成分的来源、影响风味成分产生的因素、常用的鉴定方法以及主要挥发性风味成分等方面进行了综述,并对传统发酵大豆酱风味的进一步研究作出了展望。The source of volatile flavor compounds,main affecting factors of generating flavor compounds,common identification methods of flavor compounds and main volatile flavor compounds of traditional fermented soybean paste were summarized.Meanwhile,the future research on the flavor of traditional fermented soybean paste was prospected.

关 键 词：传统 发酵 大豆酱 风味 

分 类 号：TS264.2[轻工技术与工程—发酵工程]