不同工艺及原料酱油风味特征研究进展  

Research progress on flavor characteristics of soy sauce with different processes and raw materials

作　　者：李艳军 许静 谢丰 吴昌正 李荔 童星 LI Yanjun;XU Jing;XIE Feng;WU Changzheng;LI Li;TONG Xing(Foshan Haitian(Gaoming)Flavouring&Food Co.Ltd.,Foshan 528500,China;Key Laboratory of Advanced Technology Enterprise of Guangdong Seasoning Food Biofermentation,Foshan 528000,China;Guangdong Haitian Innovation Technology Co.Ltd.,Foshan 528000,China;Guangdong Provincial Research Center of Brewing Microbiology Breeding and Fermentation Engineering Technology,Foshan 528000,China)

机构地区：[1]佛山市海天(高明)调味食品有限公司,广东佛山528500 [2]广东省调味食品生物发酵先进技术企业重点实验室,广东佛山528000 [3]广东海天创新技术有限公司,广东佛山528000 [4]广东省酿造微生物育种与发酵工程技术研究中心,广东佛山528000

出　　处：《食品与发酵工业》2025年第8期367-375,共9页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2022YFD2101203)。

摘　　要：酱油是起源于中国的一种传统发酵调味品,在全世界范围内广泛使用,风味是评价其品质的重要指标。酱油风味极为复杂,不同工艺、原料均会对酱油风味造成影响,如何全面解析不同酱油风味差异一直是酱油领域研究热点。随着酱油风味检测技术和分析方法的持续进步,不同工艺及原料酱油的风味特征及风味差异及形成机制已逐步清晰。高盐稀态发酵因发酵温度低,发酵周期长,口感和香气较低盐固态酱油更优;大豆因脂质物质含量更高,所酿造酱油整体风味较豆粕酿造酱油更加浓郁、滋味更协调。该文总结对比了不同工艺及原料酿造酱油的风味差异,对关键风味物质和含量进行了分类比较,介绍了其风味差异的物质基础和形成机制,旨在为酱油风味调控技术开发以及酱油酿造产业高质量发展提供借鉴。Soy sauce is a traditional fermented seasoning originating from China and widely used worldwide.Flavor is an important indicator for evaluating its quality.The flavor of soy sauce is extremely complex,and different processes and raw materials can all have an impact on the flavor of soy sauce.How to comprehensively analyze the differences in flavor of different soy sauces has always been a research hotspot in the field of soy sauce.With the continuous progress of soy sauce flavor detection technology and analysis methods,the flavor characteristics,differences,and formation mechanisms of soy sauce with different processes and raw materials have gradually become clear.High salt dilute soy sauce has a lower fermentation temperature and longer fermentation period,resulting in a better taste and aroma compared to low salt solid soy sauce.Soybeans have a higher content of lipid substances,making the overall flavor of soy sauce richer and more harmonious than soy sauce brewed from soybean meal.The article summarizes and compares the flavor differences of soy sauce brewed with different processes and raw materials,classifies and compares key flavor substances and contents,and introduces the material basis and formation mechanism of their flavor differences,aiming to provide a reference for the development of soy sauce flavor control technology and the high-quality development of soy sauce brewing industry.

关 键 词：酱油 发酵工艺 原料 风味特征 

分 类 号：TS264.2[轻工技术与工程—发酵工程]