典型广式酱油与日式酱油的风味物质差异研究

广式酱油和日式酱油在原料、微生物和工艺均有极大的差异。通过比较研究，广式酱油酱香、豉香浓郁，而日式酱油醇香、酯香和甜味更加突出。在氨基酸分析中，广式酱油的总游离氨基酸为5.220 g/100 mL，而日式酱油则为5.903 g/100 mL，但两者氨基酸种类的相对百分含量没有显著的差异（P＞0.05）。气相色谱-质谱法（GC-MS）鉴定出挥发性化合物134种，其中广式酱油的主要挥发性化合物为酯类（25.39%）、醇类（25.23%）、酸类（13.51%）、酮类（4.24%）、醛类（2.57%）、酚类（0.31%）和烷烃类（28.75%），而日式酱油主要为酯类（56.02%）、醇类（21.11%）、酸类（5.92%）、酮类（3.42%）、醛类（0.69%）、酚类（0.15%）和烷烃类（12.69%），酱油挥发性化合物的种类、含量及比例构成是引起两种酱油风味独特差异的重要原因。

Difference of flavor compounds in Cantonese-style soy sauce and Japanese-style soy sauce

There were significant differences in raw material, microorganism and brewing technology between Cantonese-style soy sauce and Japanese-style soy sauce. The correlation of the physicochemical properties and sensory evaluation was analyzed in detail. Results showed that the typical flavor of fermented soybean was rich in Cantonese-style soy sauce, whereas the aromatics of ester and alcohol and sweet were dominant in Japanese-style soy sauce. The analysis of amino acids showed that the free amino acids content in Japanese-style soy sauce (5.903 g/100 ml) was higher than that in Cantonese-style soy sauce(5.220 g/100 ml), but no significant difference of relative contents of amino acids was observed (P＞0.05). Furthermore, 134 aroma compounds were identified in soy sauce by GC-MS, the main aroma compounds in Cantonese-style soy sauce were esters 25.39%, alcohols 25.23%, acids 13.51%, ketones 4.24%, aldehydes 2.57%, phenols 0.31% and alkanes 28.75%, whereas the main aroma compounds in Japanese-style soy sauce were esters 56.02%, alcohols 21.11%, acids 5.92%, ketones 3.42%, aldehydes 0.69%, phenols 0.15% and alkanes 12.69%. The types and quantities of aroma compounds created the flavor discrepancy of Cantonese-style soy sauce and Japanese-style soy sauce.