两种发酵酱油风味物质的分析研究

用固相微萃取-气质联用技术对低盐固态发酵酱油和高盐稀态发酵酱油的挥发性风味成分进行了分析,通过谱图检索,共鉴定了52种物质,醇类(16),酚类(7),醛酮(13),酸类(4),酯类(7),杂环化合物类(5)。26种成分在两种酱油中同时检出,形成酱油风味的主体成分是乙醇、2-甲基丁醇、2-甲基丙醇、苯乙醇、乙酸、2-甲基丁酸、糠醇。17种成分为低盐固态酱油特有,1-辛烯-3-醇为其中主要成分,具有浓郁的蘑菇香气;9种成分为高盐固态酱油特有,4-乙基愈创木酚为其中主要成分,是提高酱油香气的关键。

Comparative Analysis of Flavor Compounds in Two Different Fermentation Soy Sauce

Volatile flavor compounds of two types of soy sauce by high salt liquid-state fermentation(HL) and low salt solid-state fermentation(LS) were extracted with solid phase micro-extraction(SPME) apparatus and analyzed by GC-MS.Totally 52 volatile compounds were identified from two samples,among which 26 compounds were found in both samples but other 9 compounds were found in HL sample only and 17 compounds in LS sample only.These compounds include alcohols(16),phenols(7),aldehydes and ketones(13),acids(4),esters(7) and heterocyclics(5).The main compounds both in HL and LS samples are ethanol,2-methyl-1-butanol,2-methyl-1-propanol,2-phenylethanol,acetic acid,2-methylbutanoic acid and 2-furanmethanol.In LS sample,the main compound in 17 compounds was 1-octen-3-ol with strong mushroom odor.In HS sample,the main compound in 9 compounds was 4-ethyl-2-methoxyphenol,the key compound improving the aroma of soy sauce