| 酱油风味及其检测方法的研究进展 |
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| 引用本文： | 王夫杰,鲁绯,赵俊平,渠岩,陈彬. 酱油风味及其检测方法的研究进展[J]. 中国酿造, 2010, 0(8) |
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| 作者姓名： | 王夫杰 鲁绯 赵俊平 渠岩 陈彬 |
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| 作者单位： | 1. 北京市食品酿造研究所,北京,100050
2. 中国农业大学,北京,100083 |
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| 基金项目： | 北京市优秀人才培养资助，北京市自然科学基金，科技人员服务企业行动项目 |
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| 摘 要： | 论述了酱油风味成分的形成机制与呈味特点,探讨了酱油风味形成的影响因素及酱油风味的检测方法对提高我国酱油风味和指导高档酱油生产,提高酱油在国际市场上的竞争力具有重要意义。
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| 关 键 词： | 酱油 风味物质 检测方法 |
Research progress of flavor compounds in soy sauce and detection methods |
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| WANG Fujie,LU Fei,ZHAO Junping,QU Yan,CHEN Bin. Research progress of flavor compounds in soy sauce and detection methods[J]. China Brewing, 2010, 0(8) |
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| Authors: | WANG Fujie LU Fei ZHAO Junping QU Yan CHEN Bin |
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| Affiliation: | WANG Fujie1,LU Fei1,ZHAO Junping2,QU Yan2,CHEN Bin2(1.Beijing Food Brewing Institute,Beijing 100050,China,2.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China) |
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| Abstract: | The formation mechanism and flavor characteristics of flavor compounds in soy sauce were introduced,as well as the factors affecting the formation of flavor compounds.The methods for the detection of flavor compounds in soy sauce were summarized.In would be meaningful to improving the flavor,guiding the hige-grade soy sauce and increasing the competitiveness of ourcountry in the international market. |
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| Keywords: | soy sauce flavorcompounds detection methods |
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