豆豉挥发性风味研究进展  

Research Progress on Volatile Flavor of Douchi

作　　者：张凤霞 殷丽君[2] 贾鑫 高雅鑫 胡淼 文伟 李淑英[1] 王凤忠[1] ZHANG Fengxia;YIN Lijun;JIA Xin;GAO Yaxin;HU Miao;WEN Wei;LI Shuying;WANG Fengzhong(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China;College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品研究与开发》2025年第5期204-211,共8页Food Research and Development

基　　金：山东省重点研发计划项目(2022CXGC010602)。

摘　　要：豆豉是中国传统特色发酵豆制品调味料,因其独特风味而备受消费者青睐。豆豉的生产过程由多个操作单元组成,操作单元的差异能使豆豉的挥发性风味有所区别,主要是由改变发酵体系中微生物组成所造成的。微生物分泌的酶系能将大豆中大分子营养物质水解成小分子营养物质,最终形成多种挥发性风味物质,从而呈现特征风味。基于此,该文对豆豉的分类、挥发性风味物质轮廓进行系统概述,分析豆豉中微生物群落及其与挥发性风味的相关性,并归纳微生物诱导挥发性风味物质形成的机制。Douchi is a traditional fermented bean product condiment in China,which is favored by consumers due to its unique flavor.The production process of Douchi consists of several operating units,and the difference of operating units can cause differences in the volatile flavor of Douchi,which is mostly caused by changing the composition of microorganisms in the fermentation system.The enzyme system secreted by microorganisms can hydrolyze the macromolecular nutrients in soybean into small molecular nutrients,and finally form a variety of volatile flavor substances,thereby presenting characteristic flavor.Based on this,this paper provides a systematic overview of the classification of Douchi,the volatile flavor profile,analyses the microbial community in Douchi and its correlation with volatile flavor,and summarizes the mechanism of microbial-in-duced formation of volatile flavor substances.

关 键 词：发酵豆制品 豆豉 微生物多样性 挥发性风味 形成机制 

分 类 号：TS264[轻工技术与工程—发酵工程]