张立强,郑佳,黄钧,吴重德,周荣清

• 1:四川大学轻纺与食品学院
• 2:四川大学制革清洁技术国家工程实验室
• 3:国家固态酿造工程技术研究中心

摘要(Abstract)：

应用顶空固相微萃取(HS-SPME)耦联气质联用(GC-MS)技术检测不同酿造工艺4个原油及2个市售产品的挥发性组分的差异。结果表明:在检出的56种组分中,低盐固态及高盐稀醪酿造样品的主要区别在检出醇类、酸类和酯类组分。稀醪发酵样品的乙醇、异戊醇等较低盐固态高,且酸类组分的数量较高,乙酸乙酯和长链脂肪乙酯是优势组分,4-乙基愈创木酚等是高盐稀态酱油的主要香气成分,苯乙醇、5-甲基-2-苯基-2-己醛等是低盐固态酱油的特征香气成分。对检出的56种挥发性组分的PCA分析结果表明:基于HS-SPMS/GC-MS技术和多元统计方法的检测方法可用于不同类型酱油香气特征的辨析。

关键词(KeyWords)： 酿造酱油;挥发性香气成分;统计分析

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(31171742);; 四川省重大科技攻关项目(09ZC0735)

作者(Author): 张立强,郑佳,黄钧,吴重德,周荣清

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