[关键词]
[摘要]
通过顶空-固相微萃取(HS-SPME)和气相色谱-质谱/嗅闻技术(GC-MS/O)联用,研究酱油的香气组成。GC-MS共分离鉴定出酱油中挥发性化合物109种,其中醇类物质含量最高,占总挥发性化合物的75.82%,其次是醛类、酯类、酸类和呋喃(酮)类等。采用GC-MS/O鉴定出39种为香气活性物质,其中,3-甲基丁醛,2-甲基丁醛,2-甲基丙醛,3-甲硫基丙醛,乙醇,4-羟基-2-乙基-5-甲基-3(2H)-呋喃酮(HEMF),苯乙醛,1-辛烯-3-醇,2-甲基丙酸乙酯,2-甲基丁醇,3-甲基丁醇,二甲基三硫,4-羟基-2, 5-二甲基-3(2H)-呋喃酮(HDMF),乙酸和愈创木酚是OAV值大于20且香气强度评分大于2的关键香气活性物质,它们为酱油整体香味贡献麦芽香,烤土豆香味,醇香,焦糖香,花香味,蘑菇香味,果香味,洋葱味,烟熏味等,综合组成了酱油独特的发酵豆制品风味。
[Key word]
[Abstract]
The aroma compositions of soy sauce were analyzed using headspace–solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry/olfactometry (GC-MS/O). A total of 109 volatile compounds were isolated and identified by GC-MS. Among them, alcohols were dominant (75.82%), followed by aldehydes, esters, acids, and furanones. Thirty-nine aroma-active compounds were identified by GC-MS/O. The key aroma-active compounds were 3-methylbutanal, 2-methylbutanal, 2-methylpropanal, 3-(methylthio) propanal, ethanol, 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone (HEMF), phenylacetaldehyde, 1-octen-3-ol, ethyl isobutyrate, 2-methylbutanol, 3-methylbutanol, dimethyl trisulfide, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), acetic acid, and 2-methoxyphenol. Their odor activity values (OAVs) were above 20, and their aroma intensity scores were more than 2.0. They contribute malty, baked potato-like, alcoholic, caramel-like, floral, mushroom-like, fruity, onion-like, and smoky flavors to the overall flavor of soy sauce, constituting the unique aroma of fermented soy sauce.
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[基金项目]
“十二五”国家科技支撑计划项目(2013AA102106-02;2012BAD34B03 ;2012BAK17B11);国家高技术研究发展计划(SS2012AA022502;SS2013AA100106)