在工业化生产条件下，以面粉和小麦粉混合发酵酱油(FWSS)和纯小麦粉发酵酱油(WSS)为研究对象，通过测定其理化指标、氨基酸组成以及挥发性化合物组成，结合感官评价结果分析两类酱油风味品质差异的形成原因。结果显示：除总酸外，其他理化指标均无显著性差异；FWSS酱油中大部分氨基酸含量均高于WSS酱油，差异较大的为谷氨酸含量(FWSS=21.11%，WSS=20.35%)。挥发性化合物测定结果显示FWSS酱油挥发性化合物相对含量较高，其中酱油中常见的香气活性物质4-羟基-5-乙基-2-甲基-3(2H)-呋喃酮(HEMF，焦糖香)，4-乙基愈创木酚(4-EG，烟熏香)含量差异较为明显，与感官评价结果中FWSS酱油其烟熏香味、焦糖香味更加丰富的结果一致。表明在工业生产中，加入40%的面粉替代小麦粉发酵酱油(FWSS)，可明显降低酱油中总酸含量(FWSS的总酸含量为1.15 g/100 g，WSS的总酸含量为1.24 g/100 g)，提高酱油的香气饱满度和滋味特征。本研究可为高盐稀态酱油的风味品质提升提供理论指导。

Under industrial production conditions, the sensory properties, physicochemical indicators, amino acid composition and volatile profiles of flour and wheat flour mixed fermented soy sauce (FWSS) and wheat flour fermented soy sauce (WSS) were compared in this work. The results showed that there was no significant difference in other physicochemical indicators except for total acid. Most of the amino acids of FWSS had higher contents than that of WSS, and glutamic acid content (FWSS of 21.11%, WSS of 20.35%) showed the most significant difference. The volatile compounds, such as 4-hydroxy-5-ethyl-2-methyl-3(2H) -furanone (HEMF, caramel) and 4-ethyl guaiacol (4-EG, smoky), showed a higher content in FWSS than that of WSS, which was consistent with the results of the sensory evaluation, i.e. FWSS released a stronger caramel and smoky smell. Therefore, 40% flour addition instead of wheat flour in soy sauce (FWSS) industrial fermentation could reduce the total acid content and improve the aromatic richness and tasty characteristics (total acid content of FWSS was 1.15 g/100 g, total acid content of WSS was 1.24 g/100 g). Results in this work coukd provide theoretical guidance for the improvement of flavor quality of high-salt liquid fermented soy sauce.