酱油酿造过程中风味物质的形成与鉴定

为研究酿造工艺对酱油风味形成的影响,运用顶空固相微萃取(HS-SPME)耦联气质(GC-MS)方法测定了黑龙江地区某品牌酱油在发酵过程中挥发性香气成分的组成和变化。研究发现,发酵过程中共检测出了31种香气组分,其中醇类3种,醛类4种,酸类4种,酯类6种,酚类4种,呋喃3种,其他化合物7种;进一步通过测定其香气活性值确定了4种主要的呈香物质:1-辛烯-3-醇、苯乙醛、乙酸、4-乙烯基愈创木酚;主成分分析结果表明:发酵时间为5~42 d时,以1-辛烯-3-醇,乙酸及4-乙烯基愈创木酚为特征组分,而发酵时间为42~59 d时,以苯乙醛为主要组分。

Formation and Identification of Flavor Substances during Soy Sauce Brewing

In order to research the influence of the brewing process on the formation of soy sauce flavor, the headspace solid phase microextraction (HS-SPME) coupling was used. The composition and change of volatile aroma components in a fermentation process of a brand of soy sauce in Heilongjiang region were determined by GC-MS. The study found that 31 kinds of aroma components were detected in the fermentation process, including 3 kinds of alcohols, 4 kinds of aldehydes, 4 kinds of acids, 6 kinds of esters, 4 kinds of phenols, 3 kinds of furans and 7 kinds of other compounds. Further, four main aroma substances were determined by measuring the aroma activity values:1-octene-3-ol, phenylacetaldehyde, acetic acid, 4-vinylguaiacol;principal component analysis showed that the fermentation time was at 5~42 d, 1-octene-3-ol, acetic acid and 4-vinylguaiacol were characteristic components, and when the fermentation time was 42~59 d, and phenylacetaldehyde was the main component.