酵母抽提物对原酿黄豆酱呈味物质的影响研究

通过自动电位滴定、高效凝胶过滤色谱等方法研究了1%添加量的3款纯品型和3款5'肌苷酸二钠＋5'鸟苷酸二钠（I+G）型酵母抽提物（YE）对原酿黄豆酱中游离氨基酸、5'-呈味核苷酸、小分子肽等呈味物质和感官评价的影响。结果表明，1%添加量的纯品型酵母抽提物YE3、I+G型YE4以及I+G型YE5分别能明显提升原酿黄豆酱的丙氨酸、谷氨酸、5'-呈味核苷酸等鲜味物质的含量，提升效果分别为90%、27%、63倍；纯品型YE2可使分子质量为400～1 000 Da的小分子肽提升64%，并在口感上对应的体现出提鲜、淡咸、抑苦、增厚和协调整体口感等应用效果，应用效果较好的是3款I+G型酵母抽提物。

Effect of yeast extract on taste substances in natural fermented soybean paste

The effect of three pure and disodium inosine-5'-monophosphate + disodium guanosine-5'-monophosphate (I+G) type yeast extracts (YE) on free amino acids, 5'-flavored nucleotides, small peptides and sensory evaluation in natural fermented soybean paste were studied by automatic potentiometric titration, high performance gel filtration chromatography and other methods. It was found that yeast extract with 1% addition could significantly increase the content of alanine (up to 90% improvement by pure type YE3), glutamic acid (up to 27% improvement by I+G type YE4), 5'-flavored nucleotides (up to 63 times improvement by I+G type YE5), and small peptides with molecular weight of 400-1 000 Da (up to 64% improvement by pure type YE2) and other taste substances. In addition, the corresponding application effects of freshness, light saltiness, bitterness suppression, thickening and coordination of the overall taste were reflected in the taste. In conclusion, three types of I+G yeast extracts had better application effects.