酿造酱油呈味物质及其来源分析研究进展  

Research Progress on the Analysis of Flavoring Substances of Brewed Soy Sauce and Their Sources

作　　者：钟斌 徐雅芫[2] 万娅琼[2] 刘坤 荆丰雪 李梅青[1] 程江华[1,2] ZHONG Bin;XU Ya-yuan;WAN Ya-qiong;LIU Kun;JING Feng-xue;LI Mei-qing;CHENG Jiang-hua(School of Tea and Food Science&Technology,Anhui Agricultural University,Hefei 230036,China;Institute of Agricultural Products Processing,Anhui Academy of Agricultural Sciences,Hefei 230031,China;School of Life Sciences,Anhui Agricultural University,Hefei 230036,China;Anhui Kebo Product Testing Research Institute Co.,Ltd.,Hefei 230094,China)

机构地区：[1]安徽农业大学茶与食品科技学院,合肥230036 [2]安徽省农业科学院农产品加工研究所,合肥230031 [3]安徽农业大学生命科学学院,合肥230036 [4]安徽科博产品检测研究院有限责任公司,合肥230094

出　　处：《中国调味品》2023年第4期200-204,共5页China Condiment

基　　金：科技部重点专项(SQ2020YFF0404523);安徽省重大科技专项(201903a06020008)。

摘　　要：酱油是中国传统的调味品,酱香独特,滋味鲜美,是中式菜肴中最主要的调味佐料之一,其具有丰富饱满的鲜、甜、咸、酸等口感。随着现代科技的发展,人们对酿造酱油中的营养成分和呈味物质进行了大量的研究,文章主要综述了酿造酱油的呈味物质及其来源分析等,为后续研究酿造酱油呈味物质和品质提升提供了一定的理论基础。Soy sauce is a traditional condiment in China with unique flavor and delicious taste.It is one of the most important condiments in Chinese cuisine,and has rich and full tastes of umami,sweetness,saltiness and sourness.With the development of modern science and technology,people have done a lot of research on the nutrients and flavoring substances in brewed soy sauce.In this paper,the analysis of flavoring substances of brewed soy sauce and their sources is mainly reviewed,which has provided a certain theoretical basis for the subsequent research on flavoring substances and quality improvement of brewed soy sauce.

关 键 词：发酵工艺 酿造酱油 呈味物质 来源分析 研究进展 

分 类 号：TS264.21[轻工技术与工程—发酵工程]