采用同时蒸馏萃取法（SDE）和顶空-固相微萃取法（HS-SPME）结合气相色谱-质谱/嗅闻检测技术（GC-MS/O）深入研究阳江豆豉的香气成分，共鉴定出挥发性化合物174种。SDE法对高分子量、低挥发性物质，如呋喃酮、吡喃酮等，有良好的萃取效果；而HS-SPME法能萃取更多的高挥发性化合物，如小分子的酸和酯类。通过GC-O技术在两种方法的萃取物中共嗅闻到46个香气活性区域。其中9种共有化合物（2/3-甲基丁醛、2/3-甲基丁酸、3-甲硫基丙醛、苯乙醛、愈创木酚、3-羟基-2-甲基-4H-吡喃-4-酮和苯乙醇），以及香气强度较高（评分大于2.5分）的单方法检出化合物：SDE法4种（3-羟基-4,5-二甲基-2(5H)-呋喃酮、2-乙酰基-1-吡咯啉、2-丙烯基-3-甲基吡嗪和4-羟基-2,5-二甲基-3(2H)-呋喃酮）、SPME法1种（1-辛烯-3-醇），是阳江豆豉中的关键香气活性物质，对麦芽香、酸奶酪香、烤土豆香、花香、烟熏香、焦糖香和烤香等有贡献。

The aroma profiles of Yang jiang douchi were studied by simultaneous distillation extraction (SDE) and head space-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry/olfactometry, and a total of 174 volatile compounds were identified. SDE is suitable for extraction of high-molecular weight and low-volatile substances such as furanones and pyrones, while SPME is effective for extracting high-volatile compounds such as small-molecule acids and esters. Using gas chromatography-olfactometry, 46 aroma-active regions were detected in the extracts by SDE and SPME. Among them, nine compounds [2/3-methylbutanal, 2/3-methylbutanoic acid, 3-(methylthio)propanal, phenylacetaldehyde, 2-methoxyphenol, 3-hydroxy-2-methyl-4H-pyran-4-one, and phenethyl alcohol] were identified in the extracts by both methods. Four compounds [sotolone, 2-acetyl-1-pyrroline, 2-allyl-3-methylpyrazine, and 4-hydroxy- 2,5-dimethyl-3(2H)-furanone] and one compound (1-octen-3-ol) with high aroma intensity were identified only by SDE and SPME, respectively. These compounds are key aroma-active substances that contribute to the malty, cheese-like, cooked potato-like, floral, smoky, caramel-like, and roasted-like smells of Yang jiang douchi.

广东省科技计划（2011A020102001）；“十二五”国家科技支撑计划项目（2013AA102106-02；2012BAD34B03-3）