气相色谱-嗅闻/质谱联用分析酵母菌发酵酱油中香气物质

酱油香气物质的形成与酵母菌的代谢息息相关,本文旨在研究酵母菌对发酵酱油中香气物质形成与含量的影响。采用固相微萃取(SPME)结合气相色谱-嗅闻-质谱(GC-O/MS)联用技术分别对不加酵母菌、加AY酵母菌以及加入T酵母菌发酵制得酱油中的香气物质进行检测分析。结果显示:加入酵母菌的酱油中形成的各类香气物质更加丰富,其中AY型鲁氏酵母菌能够产生更多种类的酯类(11种)及醇类(12种)物质;T型鲁氏酵母菌有助于醛类(7种)物质的形成。且AY型鲁氏酵母菌在酱油酿造过程中产生的酯类(155.19 μg/L)、呋喃酮类(68.53 μg/L)、醛类(86.46 μg/L)等物质的含量更高,T型鲁氏酵母菌的产醇类(1260.64 μg/L)物质能力则更加优越。通过对酱油样品中OAV的计算,发现,AY酵母菌酿造酱油中的4-羟基-2-甲基-5-乙基-3(2H)-呋喃酮(HEMF),2/3-甲基丁醛、及苯乙醛的OAV高于其他样品的OAV值,T型鲁氏酵母菌的1-辛烯-3-醇及3-甲硫基丙醛的OAV值高于其他样品的OAV值。将OAV值与PCA结合分析,可以看出,AY型鲁氏酵母菌发酵酱油的香气优势明显,并且T型鲁氏酵母菌发酵酱油以熟土豆气味为主,并伴有蘑菇香气;AY型鲁氏酵母菌发酵酱油以甜香香气为主,并伴有麦芽香气。综上,AY型鲁氏酵母菌的整体产香优于T型鲁氏酵母菌的产香效果。

Analysis of Aroma Compounds in Yeast-fermented Soy Sauce by GC-O/MS

The formations of aroma compounds in soy sauce were closely related to the metabolism of yeast. The aim of this study was to analyze the composition and concentration of aroma compounds in soy sauce fermented by yeast. The aroma compounds in the fermented soy sauce were analyzed by solid phase microextraction(SPME)combined with gas chromatography-olfactometry-mass spectrometry(GC-O/MS). The results showed that all kinds of aroma compounds formed in the soy sauce added with yeast were more abundant,among which AY type yeast could produce more kinds of esters and alcohols;T type yeast could contribute to the formation of aldehydes. And AY-type yeast in the soy sauce brewing process produced esters,furanones,aldehydes and other compounds more abundant content,T-type yeast production of alcohol compounds were even more superior. Based on the calculation of OAV in soy sauce samples,the results found that the OAV of 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone(HEMF),2/3-methylbutanal and phenylacetaldehyde were higher than that of other samples. The OAV of 1-octen-3-ol and 3-methylthiopropionaldehyde in T soy sauce sample were higher than other samples. According to the analysis of OAV and PCA,it could be seen that the AY-type yeast fermented soy sauce had obvious advantages of aroma,and the overall aroma profiles of fermented soy sauce by T-type was cooked potato-like/mushroom-like. The overall aroma profiles of fermented soy sauce by AY-type was sweet-like/malty. Therefore,it also showed that the overall aroma in soy sauce fermented by AY-type yeasts was better than that of the soy sauce fermented by T-type yeast.