不同发酵豆酱鲜味及鲜味物质对比分析  

Comparative Analysis of the Umami and Umami Substances of Different Fermented Soybean Pastes

作　　者：王亚琦 WANG Yaqi(Foshan Haitian(Gaoming)Flavoring Food Co.,Ltd.,Foshan 528000)

机构地区：[1]佛山市海天(高明)调味食品有限公司,佛山528000

出　　处：《食品工业》2024年第3期293-297,共5页The Food Industry

基　　金：广东省调味食品生物发酵先进技术企业重点实验室[佛山市海天(高明)调味食品有限公司]开放基金项目资助(2017B030302002)。

摘　　要：此研究对比了12种发酵豆酱的鲜味、丰度和鲜味物质组成(包括氨基酸态氮、全氮、氨基酸和多肽氮含量)。结果表明鲜味与氨基酸态氮、谷氨酸和天冬氨酸相关,而丰度与1~3 kDa的肽段含量相关。根据样品的鲜味物质进行主成分和聚类分析,可将样品分为3大类,其中:黑豆酱醪、豆粕酱醪、黄豆酱醪、面酱醪、韩式大酱和东北大酱的氨基酸态氮、谷氨酸和天冬氨酸含量最为突出,其鲜味表现也较强;阳江豆豉和永川豆豉的全氮和1~3 kDa肽氮含量较高,其丰度感官最突出;味噌和腐乳较为相似。该研究为调控发酵豆酱的鲜味感官提供了数据支撑和理论依据,对于提高传统发酵豆酱的风味品质具有重要意义。In this study,the comparative analysis of 12 kinds of typical fermented soybean pastes was conducted form the umami,richness and umami composition(amino acid nitrogen,total nitrogen,amino acids and polypeptide nitrogen content)aspects,and the results revealed umami was correlated with the content of amino acid nitrogen,glutamic acid and aspartic acid,while the richness was related to the peptide content of 1-3 kDa.All samples could be divided into 3 categories according to the principal component and cluster analysis of the umami substances,among which black soybean paste,soybean meal paste,soybean paste,wheat soybean paste,Korean miso and Northeast miso possessed the most prominent amino acid nitrogen,glutamic acid and aspartic acid content with stronger umami performance,Yangjiang tempeh and Yongchuan tempeh possessed higher content of total nitrogen and 1-3 kDa peptide nitrogen with the most prominent abundance sense,while miso and fermented bean curd were similar.This research provided a theoretical basis for regulating the umami sense of fermented soybean paste,and it was of great significance for improving the flavor quality of traditional fermented soybean paste in China.

关 键 词：发酵豆酱 鲜味 丰度 鲜味物质 聚类分析 

分 类 号：TS264.24[轻工技术与工程—发酵工程]