米渣生酱油和大豆生酱油的风味表征及比较

对3种不同菌种发酵的米渣生酱油和一种大豆生酱油的风味进行比较,以阐释鲁氏酵母、植物乳杆菌参与发酵对米渣生酱油风味的影响以及米渣生酱油和大豆生酱油的风味差别。结果表明单菌种发酵的大豆生酱油及鲁氏酵母和植物乳杆菌分别参与发酵的米渣生酱油游离氨基酸含量、味道强度值、挥发性风味成分及相对含量均明显高于米曲霉单菌种发酵的米渣生酱油,鲁氏酵母参与发酵的米渣生酱油中4-乙烯基愈创木酚相对含量达9.71%;电子舌呈味分析表明4种生酱油的主成分存在明显差异,鲁氏酵母参与发酵的米渣生酱油和大豆生酱油呈味非常相似,鲜味突出而酸味相对较弱,植物乳杆菌参与发酵的米渣生酱油各种味道相对均衡,综合感官质量最好。米渣酱油和大豆酱油的整体风味有一定差别,优化菌种耦合发酵明显有利于增强米渣生酱油风味。

Flavor Characterization and Comparison of Raw Sauce Produced from Rice Dregs and Soybean

A comparison was performed of the flavor characteristics of three raw sauces fermented from rice dregs by pure and mixed starter cultures and raw soy sauce fermented by a pure starter culture in order to clarify the effects of cofermentation of Aspergillus oryzae with Zygosaccharomyces rouxii or Lactobacillus plantarum on sauce flavor. The results showed that the free amino acid content, taste active value (TAV), and the number and amount of volatile flavor components in raw soy sauce and raw rice dreg sauce fermented with mixed starter cultures were significantly higher than those of rice dreg sauce fermented with pure Aspergillus oryzae culture. Especially, the relative content of 4-vinylguaiacol in rice dreg sauce co-fermented with Aspergillus oryzae and Z. rouxii reached 9.71%. The results of electronic tongue showed that the principal components of four kinds of raw sauce differed obviously. The flavor of rice dreg sauce co-fermented with Z. rouxii was similar to that of soy sauce, both of which had good umami and weak sourness. Rice dreg sauce co-fermented with L. plantarum had a well-balanced taste and the best overall sensory quality. There were differences in overall flavor between rice dreg sauce and soybean sauce, but the optimized mixed culture fermentation significantly enhanced the flavor of rice dreg sauce.