张凡,黄璐瑶,曾红亮,张怡

• 1:福建农林大学食品科学学院

摘要(Abstract)：

将风味乳液添加到酱油中，制备减盐酱油体系，通过流变仪、电子鼻、气相色谱-离子迁移谱联用仪(GC-IMS)、电子舌、定量感官评价检测减盐酱油体系的流变特性和感官性质，结果表明，L-WOW-1样品组在W2S、W1S、W5S电子鼻传感器上的响应值高于其他组，减盐酱油体系的总酯含量和总醛含量高于或与对照组相似；减盐酱油体系的滋味雷达图轮廓相似，且PCA分布相聚紧密，热图结果仅在苦味上存在细微差异；减盐酱油体系的麦芽香和果香评分高；鲜味和丰富性的评分优于对照组；L-WOW-1样品组的鲜味评分略高于对照组。此外，对减盐酱油体系进行贮藏稳定性检测，结果显示减盐酱油体系的粒径保持在1 000 nm内，L-WOW-1样品组的粒径变化最小，具有最佳的稳定性。

关键词(KeyWords)： 酱油;减盐;风味;滋味

Abstract:

Keywords:

基金项目(Foundation): “十四五”国家重点研发计划项目(2022YFD2101305)

作者(Author): 张凡,黄璐瑶,曾红亮,张怡

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