关于酱油香型的探讨

该文通过对低盐固态发酵法和高盐稀态发酵法生产酱油所用原料和工艺条件的差别，分别论述了所产酱油香气成分的特点。即高盐稀态酱油中醇类、酚类、酯类含量高，而低盐固态酱油中HEMF和各种吡嗪物质含量较多，并分析论述了酱油香型中酱香和酯香的区别。

Discussion on Flavor-type of Soy Sauce

This paper compared the raw materials and process technique to produce soy sauce by the low-salt solid fermentation and high-salt liquid fermentation. The flavor of the soy sauce produced by these two methods was also discussed. There were high content of alcohols, phenol and esters in high-salt liquid fermentation, whereas the HEMF and all kinds of pyrazine is much higher in low-salt solid fermentation. The differences between soy-sauce-type flavor and ester flavor in the flavor-type of soy sauce were explained in the paper.