六种市售豆豉的品质和挥发性风味物质分析  

Analysis of quality and volatile flavor substances of six kinds of commercial Douchi

作　　者：覃芳丽 王思远[1] 邹宇晓[1,3] 黎尔纳 穆利霞 刘军[1] 邢东旭 QIN Fangli;WANG Siyuan;ZOU Yuxiao;LI Erna;MU Lixia;LIU Jun;XING Dongxu(Key Laboratory of Functional Food Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural ProductsProcessing,Sericultural&Agri-Food Research Institute Guangdong Academy of Agricultural Sciences,Guangzhou 510610,China;College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory,Chaozhou 521000,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所/广东省农产品加工重点实验室/农业农村部功能食品重点实验室,广东广州510610 [2]仲恺农业工程学院轻工食品学院,广东广州510225 [3]化学与精细化工广东省实验室潮州分中心,广东潮州521000

出　　处：《中国酿造》2024年第7期238-245,共8页China Brewing

基　　金：佛山市财政专项资金-2023年高水平广东省农业科技示范市建设资金市院合作项目;农村科技特派员驻镇帮镇扶村服务专项(2022020424);化学与精细化工广东省实验室潮州分中心科技计划项目(HJL202202B001)。

摘　　要：为了对豆豉产品开发和风味改进提供数据支持和参考,选择市售常见的不同产地不同发酵类型的6种豆豉(编号为DC1~DC6)为研究对象,对其基本营养成分、游离氨基酸、核苷酸进行测定,计算其滋味活性值(TAV)和味精当量(EUC);采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术对豆豉的挥发性风味物质进行分析,并结合感官评价进行综合对比。结果表明,罗定豆豉(DC3)的鲜味氨基酸含量和占比显著高于其他豆豉(P<0.05),张家口豆豉(DC6)的呈鲜味核苷酸含量最高,罗定豆豉(DC3)的EUC值最高;六种豆豉的感官综合评分排序为DC1>DC3>DC2>DC5>DC4>DC6,永川豆豉(DC5)的香气感官评分最高。不同产地豆豉的品质和风味差异较大,与其发酵菌种关联性较大;天冬氨酸、谷氨酸、鸟氨酸是豆豉中的主要呈鲜味物质;酸类、醛类和酯类等是豆豉中的主要挥发性风味物质;曲霉发酵产鲜味氨基酸多,风味良好;毛霉发酵风味独特浓郁,但鲜味不足;细菌发酵可产较高的呈味核苷酸,但香气不足。In order to provide data support and references for the development and flavor improvement of Douchi products,using six kinds of commercial common Douchi from different production areas with different fermentation types(numbered as DC1-DC6)as the research objects,the basic nutritional components,free amino acids,and nucleotides were determined,and their taste activity value(TAV)and equivalent umami concentrations(EUC)were calculated.The volatile flavor compounds of Douchi were analyzed using HS-SPME-GC-MS,and the results were compared with sensory evaluation for comprehensive evaluation.The results showed that the content and proportion of umami amino acids in Luoding Douchi(DC3)were significantly higher than those in other Douchi(P<0.05),while Zhangjiakou Douchi(DC6)had the highest content of umami nucleotides.Luoding Douchi(DC3)had the highest EUC value.The ranking of comprehensive sensory scores for six kinds of Douchi was DC1>DC3>DC2>DC5>DC4>DC6,and Yongchuan Douchi(DC5)had the highest aroma sensory score.The quality and flavor of Douchi varied in different regions,and were closely related to the fermentation strains.Aspartate,glutamic acid,and ornithine were the main umami substances in Douchi.Acids,aldehydes,and esters were the main volatile flavor compounds in Douchi.Aspergillus fermentation produced more umami amino acids and pleasant flavor.Mucor fermentation had unique and rich flavor,but insufficient umami flavor,bacterial fermentation produced higher flavor nucleotides,but insufficient aroma.

关 键 词：豆豉 鲜味 挥发性风味物质 感官评价 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]