固相微萃取法分析传统工艺酿制酱油香味成分Determination of Volatile Flavor Compounds in Soy Sauce by Traditional Fermentation Process with SPME-GC-MS
邓岳,刘戎梅,田园园,孙群
摘要(Abstract)：
文章运用HS-SPME-GC-MS对"非物质文化遗产"——四川省泸州市合江县先市酱油香味物质进行分析,一共检测出67种挥发性香味物质,其中醇(10)、醛(7)、酮(6)、酸(9)、酯(12)、吡嗪(5)、酚(5)、呋喃(7)、含硫化合物(4)及其他类(2),其中酸类物质含量最高,其次为醇类、酚类、呋喃类、醛类、酯类、吡嗪类、含硫类、酮类。
关键词(KeyWords)： 古法酿制;先市酱油;HS-SPME-GC-MS;品质特性;风味物质
基金项目(Foundation): 川大-沪川科技项目(2014CDLZ-S09)
作者(Author): 邓岳,刘戎梅,田园园,孙群
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