典型广式酱油与日式酱油的风味物质差异研究.pdfVIP

.30. 2016 Vol.35 NO.7 Serial NO.293 China Brewing Research Report 典型广式酱油与日式酱油的凤昧物质差异研究 未新贵，李学伟，曾小波 (李锦记(新会)食品有限公司，广东江门 529156) 摘 要: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、鼓香浓郁，而日式酱油醇香、酶 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 gl lOO rr止，而日式酱泊则为5.903 glI00 此，但两者氨基酸种 类的相对百分含量没有显著的差异 (P0.05) 。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 化合物为酶类 (25.39%) 、醇类 (25.23%) 、酸类(13.51%) 、酣类 (4.24%) 、薛类 (2.57%) 、盼类 (0.31%) 和;院短类 (28.75%) ，而日式酱油主 要为酶类 (56.02%) 、醇类 (2 1.1 1 %)、酸类 (5.92%) 、酣类 (3 .42%) 、醒类 (0.69%) 、因为类 (0.1 5%)和炕经类 02.69%) ，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。 关键词:广式酱油;日式酱油:风味物质:气相色谱.质谱法 中图分类号: TS264.2 文章编号:0254-5071(2016)07-0030-06 doi: 10.118821j.issn.0254-5071.2016.07.007 Di能rence of flavor compounds in Cantonese-style soy sauce and Japanese-style soy sauce ZHU Xingui, LI Xuewei, ZENG Xiaobo (Lee Kum Kee (Xinhui) Fi∞ds Co., Ltd., Jiangmen 529156, China) Abstract: 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 f1avor of fermented soybean was rich in Canωnese-style soy sauce, whereas the aromatics of ester and alcohol and sweet were dominant in Japanese啕le soy sauce. The analysis of amino acids showed that the free amino acids content in Japanese呻le soy sauα(5.903 gl lOO ml) was higher than that in Cantonese-style soy sauce(5.220 glI00 ml), but no significant di他rence ofrelative contents ofamino acids was observed (P0.05). Furthermore, 134 aroma compounds were identified in soy sauce by GC-MS, the main 缸oma compounds in Cantonese-s刷e soy sauce were e臼rs 25.39%, alcohols 25.23%, acids 13.51 %, ketones 4.24%, aldehydes 2.57%, phenols 0.31 % and alkanes 28.75%, whereas the main 缸。ma compounds in Japanese-style soy sauce were esters 56.02% , alcohols 2 1.1 1% , acids 5.92% , ketones 3.42% , aldehydes 0.69% , phenols 0.15% and a