为研究粤式柱候酱的风味特色，探讨其风味形成原因。本文把柱候酱与其他豆面酱样品进行比对，并结合感官评定对游离氨基酸含量、气相离子迁移指纹图谱、固相微萃取-气相色谱-质谱分析得到的挥发性风味成分的含量及营养成分含量进行了研究。结果表明：柱候酱S2的游离氨基酸中鲜味氨基酸含量丰富3.36 g/100 g，甜味氨基酸和苦味氨基酸含量适中1.8 g/100 g和1.03 g/100 g，感官评价得到综合分数最高。气质联用分析结果表明：桉叶醇、莰烯、D-柠檬烯、甲基庚烯酮这些化合物是S2独有的。用气相离子迁移谱也可定性出多种呈香化合物。2-甲氧基苯酚，己酸乙酯，乙酸丙酯，己二酮，丙酸，丁醛，苯乙酮，丁酸，甲硫基丙醛、二甲基二硫醚这些化合物是柱候酱特有的，这些化合物也可被视为代表粤式柱候酱风味特色的香气活性物质。

In order to invesigate the flavor characteristics of Cantonese Zhu-hou sauce, their flavor formation were discussed. In this wok, the content of free amino acids, gas-phase ionic migration spectroscopy fingerprint, volatile flavor components from solid-phase microextraction-gas chromatography-mass spectrometry and nutrient components were analyzed. The results showed that the content of free amino acid of S2 was 3.36 g/100 g, the content of sweet amino acid and bitter amino acid was 1.8 g/100 g and 1.03 g/100 g, respectively. The comprehensive score of S2 was the highest in sensory evaluation. The results of GC-MS analysis showed that the eucalyptol, camphene, D-limonene and methyl heptanone were unique to S2. A variety of aromatic compounds were identified by gas-phase ionic migration spectroscopy. The 2-methoxyphenol, ethyl hexanoate, propyl acetate, hexanedione, propionic acid, butyraldehyde, phenylacetone, butyric acid, methylthiopropionaldehyde, dimethyl disulfide were detected, which were unique to zhu-hou sauce. These compounds can also be regarded as aromatic active substances representing the flavor characteristics of Cantonese zhu-hou sauce.

广东省科技创新战略专项资金（2018A030313075）；广州市高校创新创业教育项目（201709k03）；广州市教学成果培育培优项目；广东大学生科技创新培育专项资金项目(pdjh2019b0838)；广东省教育厅特色创新项目（自然科学，2018GKTSCX030）