耿丽华,王朔,袁柳凤,何静,王春玲

• 1:天津科技大学食品科学与工程学院
• 2:中粮油脂专业化公司研发中心

摘要(Abstract)：

以市场上常见的减盐酱油作为研究对象，与同品牌、同等级、正常盐度酱油作对比，通过常规理化指标测定、GC-MS风味物质分析和综合感官评价，对减盐酱油的品质进行评价。与同等级正常盐度酱油相比，减盐酱油的氨基酸态氮含量略有降低，还原糖含量较高，盐度均符合产品减盐标准。挥发性风味物质检测结果显示，共检测出269种挥发性风味物质，主要由醇类、醛类、酸类和酯类构成。减盐酱油的酯类、酚类含量占比下降，醛类、酸类含量占比上升，主要与乙酸乙酯含量减少，2-甲基丁醛、醋酸、山梨酸等的含量增加有关。感官评价结果显示，减盐后的酱油的酱香、花果香、烟熏香有不同程度的损失，醇香、麦芽香、烤土豆香有所增强，酱油的鲜味、厚味、回味降低，酸味、甜味增加，该结果与产品香气化合物的种类和含量变化具有显著相关性。

关键词(KeyWords)： 减盐酱油;气相色谱-质谱联用;挥发性风味物质;OPLS-DA;感官评价

Abstract:

Keywords:

基金项目(Foundation): 天津市科技计划项目(20ZYJDJC00050)

作者(Author): 耿丽华,王朔,袁柳凤,何静,王春玲

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