陈旭露,李明宇,王静,付彩霞,徐宁

• 1:湖北工业大学生命科学与健康工程学院
• 2:湖北土老憨生态农业科技股份有限公司

摘要(Abstract)：

挥发性风味物质苯乙醛、2-甲基丁醛和3-甲基丁醛等是酱油中重要的醛类物质，米曲霉、酵母菌、乳杆菌等微生物的生长代谢与醛类风味物质的形成密切相关。特征醛类风味物质可通过Ehrlich途径、莽草酸途径、苯乙胺途径等微生物途径生成，形成途径之间可相互影响，加强对形成途径的了解对于生产过程中酱油香气成分的调控至关重要。文章介绍了酱油中的醛类和微生物类别、关键醛类物质与微生物的关系，重点综述了苯乙醛、2-甲基丁醛和3-甲基丁醛形成途径的研究进展，为酱油中挥发性风味物质的调控提供重要的理论依据。

关键词(KeyWords)： 酱油;苯乙醛;2-甲基丁醛;3-甲基丁醛;微生物;形成途径

Abstract:

Keywords:

基金项目(Foundation): 湖北省重点研发计划项目(2023BBB010)

作者(Author): 陈旭露,李明宇,王静,付彩霞,徐宁

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