王泽亮,符怡,李恒,范智义,李雄波,张其圣,邓维琴

• 1:四川省食品发酵工业研究设计院有限公司
• 2:四川振兴产业技术研究院有限公司
• 3:合江县先市酿造食品有限公司
• 4:四川东坡中国泡菜产业技术研究院

摘要(Abstract)：

四川传统酿造酱油具有区别于广式酱油和日式酱油的独特工艺及风味品质。对此，文章通过采集四川传统酿造酱油、广式酱油及日式酱油3种酿造工艺的典型酱油产品，进行总酸含量、氨基酸态氮含量、还原糖含量、pH、游离氨基酸含量及挥发性风味物质含量测定和差异性分析，以明确四川传统酿造酱油的风味品质特点。结果表明，广式酱油中丙氨酸、谷氨酸等甜、鲜味氨基酸含量及酱油酮、4-乙基苯酚、4-乙基愈创木酚等挥发性风味物质含量相对较高，具有相对突出的甜、鲜滋味及甜香香气、烟熏香气；日式酱油清香香气、烟熏香气相对突出。相比于广式酱油和日式酱油，四川传统酿造酱油中特征挥发性化合物种类数及酸类、醛类等挥发性风味物质含量均相对较高，挥发性风味成分组成相对复杂，具有明显区别于广式酱油和日式酱油的风味品质。该研究可为酱油生产工艺优化及品质提升提供一定的数据参考。

关键词(KeyWords)： 酱油;不同工艺;理化指标;游离氨基酸;挥发性风味物质

Abstract:

Keywords:

基金项目(Foundation): 中央引导地方科技发展项目;; 食品微生物四川省重点实验室;; 四川省创新团队(2020SFDT003)

作者(Author): 王泽亮,符怡,李恒,范智义,李雄波,张其圣,邓维琴

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