酵母抽提物协助酱油减盐后对其风味物质的影响研究

该研究通过使用酱香型酵母抽提物（YE）协助酱油减盐，并对减盐前后酱油风味物质的变化进行分析。结果表明，通过减少原油用量直接减盐20%和30%后，酱油的关键理化指标以及游离氨基酸、小分子肽和挥发性芳香成分等风味物质含量均相应损失20%和30%，酱油味也被明显稀释。而酱香型YE协助减盐20%和30%后酱油的游离氨基酸、小分子肽和挥发性芳香成分总量分别可达到减盐前的99.98%～100.78%、98.40%～99.03%和95.66%～97.13%，且酱油味得以恢复，从而实现了酱油的减盐不减味。

Effect of yeast extract on flavor substance in salt-reduced soy sauce

Sauce-flavor yeast extract was added into soy sauce to reduce salt content, and the changes of flavor substance before and after the salt reduction was analyzed. The results showed that the key physical and chemical indicators, free amino acids, small peptides and volatile aromatic components lost 20% and 30% respectively by reducing salt 20% and 30% through reducing the amount of crude soy sauce. The taste and aroma sensory intensity of soy sauce was also significantly diluted. But the key physical and chemical indicators, free amino acids, small peptides and volatile aromatic components of soy sauce can reach 99.98%-100.78%, 98.40%-99.03% and 95.66%-97.13% of level before salt reduction by adding sauce-flavor yeast extract. The taste and aroma sensory intensity of soy sauce was also restored. The sauce-flavor yeast extract can help soy sauce to achieve salt reduction without flavor reduction.