谭戈,肖亮琴,吴昌正,刘翔,萧妍薇,何文彬,侯莎,郭丽琼,林俊芳

• 1:华南农业大学食品学院
• 2:广东海洋大学商学院
• 3:佛山市海天(高明)调味食品有限公司
• 4:广东微生态制剂工程技术研究中心

摘要(Abstract)：

为研究不同酿造周期酱油产品对酱油挥发性风味的影响，文章在对成曲pH和中性蛋白酶酶活力指标测定的基础上，通过气质联用技术对3组不同酿造周期的酱油挥发性风味物质进行鉴定并分析。结果表明，成曲的pH为6.78±0.04,中性蛋白酶酶活力为(2 102.77±60.30) U/g,制曲效果良好；3组酱油样品挥发性风味物质种类较为接近，JY1(90 d)、JY2(180 d)和JY3(270 d)挥发性风味物质种类分别为55,53,50种；3组酱油的挥发性风味物质相对含量随着酿造周期的增加发生了一定转变，尤其是在酿造270 d的酱油样品(JY3),其醇类风味物质明显减少，而酯类和酚类风味物质明显增多；对3组酱油样品挥发性风味物质数据进行主成分分析，聚类分析效果良好。该研究为酱油企业对酿造酱油的生产周期调整及酱油产品的后期调配提供了新的思路和技术方法借鉴。

关键词(KeyWords)： 气质联用技术;不同酿造周期;酱油;挥发性风味物质;主成分分析

Abstract:

Keywords:

基金项目(Foundation): 广东省调味食品生物发酵先进技术企业重点实验室开放基金项目(2017B030302002);; 大学生创新创业训练项目(X202010564062)

作者(Author): 谭戈,肖亮琴,吴昌正,刘翔,萧妍薇,何文彬,侯莎,郭丽琼,林俊芳

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