蒸汽爆破花生壳对花生酱油风味的影响

为促进花生壳再利用，将其经蒸汽爆破后代替部分面粉酿造花生酱油，并采用电子鼻检测及顶空固相微萃取-气相色谱质谱联用技术（HS-SPME-GC-MS）法对5种酱油样品的风味进行分析。电子鼻结果表明，添加花生壳或蒸汽爆破花生壳会影响酱油的整体风味；GC-MS结果表明，不添加花生壳酿造的酱油（HS0）风味物质主要由酯类构成，其相对含量高达85.35%；添加花生壳的酱油（HS1、HS2）风味物质总含量只有HS0（128.40 mg/kg）的21.79%～33.59%，且酯类相对含量下降至21.95%～38.47%；添加蒸汽爆破花生壳的酱油（BS3、BS4）风味物质组成结构（酯类相对含量为46.28%～86.51%）与HS0具有一定相似性，风味物质总含量大幅度提升（分别为514.89 mg/kg、451.74 mg/kg），远高于HS0，其中蘑菇醇、十六酸乙酯、亚油酸乙酯等香气活性物质更突出。结果表明蒸汽爆破花生壳代替部分原料可明显提升酱油风味。

Effects of steam-exploded peanut shell on the flavor of peanut soy sauce

In order to promote the reuse of peanut shell, it was treated by steam explosion to brew peanut soy sauce instead of some flour, and the flavor of 5 soy sauce samples was analyzed by electronic nose and headspace-solid phase microextraction-gas chromatography mass spectrometry method. The results of electronic nose showed that adding peanut shells or steam explosion peanut shells would affect the overall flavor of soy sauce. The results of GC-MS showed that the flavor compounds of soy sauce (HS0) brewed without peanut shells were mainly composed of esters, with relative content as high as 85.35%. The total content of flavor compounds of soy sauce with peanut shells (HS1, HS2) was only 21.79%-33.59% of HS0 (128.40 mg/kg), and the relative content of esters decreased to 21.95%-38.47%. The flavor compounds composition structure (the relative content of esters 46.28%-86.51%) of soy sauce with steam explosion peanut shells was similar to HS0, the total content of flavor compounds increased significantly (514.89 mg/kg and 451.74 mg/kg, respectively), which was much higher than that of HS0. Among them, mushroom alcohol, ethyl palmitate, ethyl linoleate and other odor active compounds were more prominent. The results showed that the replacement of some raw materials by steam explosion peanut shell could significantly improve the flavor of soy sauce.