耐盐酵母添加对高盐稀态酱醪风味成分的影响

采用蒸馏萃取法提取高盐稀态发酵法发酵结束后的酱醪中的挥发性成分,采用气相色谱进行分析。结果表明,不同时期分别添加3种耐盐酵母的高盐稀态酱醪所产生的风味成分均要多于未添加酵母的酱醪,尤其在第15天添加T酵母产生的风味物质要明显高于其他。在酱醪发酵的第15天添加T酵母使得异丁醛,乙酸乙酯,乙醇,异丁醇,正丁醇及异戊醇,乙酸含量明显提高,45天添加S酵母使HEMF的含量显著提高。表明,在酱油发酵过程中添加耐盐酵母的时间很重要,这可直接影响酱油中某些风味物质的产生及其相互的协调作用。

The Effect on the Flavor Components of High Salt Liquid Soy Mash by Adding Salt-tolerant Yeasts

Distillation Extraction Meth3d was used to isolate the flavor components of high salt liquid soy mash. The flavor components were analyzed by GC. The result showed that by adding three salt-tolerant yeasts separately in different times to soy mash ferment, flavor components of high salt liquid soy mash were more than that of the soy mash without adding yeasts, especially the T yeast on the fifteenth day, where the flavor components were much more than others . Adding T yeast to soy mash ferment can enhance the contents of iso-butylaldehyde ethylacetate, ethanol, iso-butyl alchol, butyl alcohol, iso-amyl alcohol and acetic acid obviously. Adding S yeast in forty-fifteen day to soy mash ferment can enhance the contents of HEMF. We found that the adding time of salt-tolerant yeasts was very important in high salt liquid soy mash fenment as it affects the production and harmony of some flavor components in soy sauce.