13种市售原酿本味酱油品质分析

采用电子鼻、气相色谱-质谱法（GC-MS）、氨基酸分析仪对市售的13种原酿本味酱油的挥发性物质、氨基酸组成进行解析，同时结合感官评价，对应分析评判不同产品风味物质组成及差异性。结果表明:受原料和发酵工艺的影响，我国酱油产品品质差异较大。由理化指标分析可知，不同产品乙醇和总糖含量变化最为明显。乙醇、氮氧化合物及无机硫化物是造成酱油风味差异的主要物质基础。酱油游离氨基酸组成不仅对酱油鲜味特征有显著影响，同时直接或间接与糖、酸、全氮等共同影响酱油鲜、咸、甜、酸等滋味特征。综合比较认为:当样品的氨基酸态氮≥1.00 g/100 mL，全氮≥1.80 g/100 mL，糖含量≥6.0 g/100 mL，糖/酸比值在3.40~5.80，游离氨基酸含量≥60 mg/mL时，酱油风味品质最佳。本文研究结果有助于补充和完善酱油风味物质图谱、指导建立酱油品质优劣评判标准，还可以用于追溯评估生产工艺技术条件及指导实际生产。

Quality Analysis of 13 Kinds of Natural Plain Fermented Soy Sauce

Electronic nose, gas chromatography-mass spectrometry(GC-MS), amino acid analyer were employed to investigate the flavor substances and amino acids of thirteen kinds of natural plain fermented soy sauce. Meanwhile, sensory evaluation was combined to analysis the components differences of different products.The results showed that raw materials and fermentation technology were the main factors leading to different flavor and quality of soy sauce. According to the analysis of physical and chemical indexes, the change of ethanol and total sugar content in different products were the most obvious. Ethanol, nitrogen oxides and inorganic sulfides were the main material bases of flavor differences in soy sauce. The free amino acid composition of soy sauce not only had a significant impact on the flavor characteristics of soy sauce, but also directly or indirectly affect the flavor characteristics of soy sauce, such as umami, salty, sweet and sour, together with sugar, acid and total nitrogen. According to the comprehensive analysis, when amino acid nitrogen was greater than 1.00 g/100 mL, total nitrogen ≥1.80 g/100 mL, the sugar content was higher than 6.0 g/100 mL, the sugar/acid ratio was 3.40~5.80, the free amino acid content was higher than 60 mg/mL, soy sauce flavor quality would be pleasant. The results of this study were helpful to supplement and improve the flavor fingerprint of soy sauce, guide the establishment of quality evaluation standards of soy sauce, and could also be used to evaluate the production process and technical conditions and guide the actual production.