通过固相微萃取（SPME）、直接溶剂萃取（DSE）以及气相色谱-质谱（GC-MS)结合的方法，研究不同固形物浓度(S1.1，S1.5，S2.0，S2.5)发酵对酱油香气物质的影响。SPME和DSE共检测出114种挥发性香气成分，其中含量较多的物质是醇（12种），酸（6种），醛（12种）、酮（14种）、酯（15种）。GC-MS分析得出，四种固形物浓度测得的香气物质种类相同，但含量却有较大差异。随着固形物浓度的增加，酸和醛类化合物的含量呈现增长趋势，其中酸类物质在S1.1中的含量分别是S1.5的2.5倍，S2.0的2.2倍，S2.5的1.99倍。另外除2，3-丁二醇，愈创木酚在高固形物浓度中呈现较低含量外，其他如苯乙醇、2-3甲基-丁醛、乙酸、4-羟基-2,5-二甲基-3(2H)-呋喃酮（HDMF）和4-羟基-2-乙基-5-甲基-3(2H)-呋喃酮（HEMF）等重要香气物质均随固形物浓度的增加而提高，进一步表明提高固形物浓度有利于酱油香气的平衡。

A combination of solid phase microextraction (SPME), direct solvent extraction (DSE), and gas chromatography-mass spectrometry (GC-MS) was used to study the effects of different concentrations (S1.1, S1.5, S2.0, and S2.5) of solids during fermentation on the aroma substances in soy sauce. A total of 114 aroma components were detected by SPME and DSE, including alcohols (12 types), acids (six types), aldehydes (eight types), ketones (14 types), and esters (15 types). The results of GC-MS analysis suggested that the types of aroma compounds were the same among the four concentrations of solids, but the corresponding content were significantly different. Acid and aldehyde content showed an upward trend with an increasing concentration of solids. Among them, the content of acids in S1.1 were 2.5-fold, 2.2-fold, and 1.99-fold higher than those in S1.5, S2.0, and S2.5, respectively. Except for 2,3-butanediol and guaiacol exhibiting a relatively low content with high solid concentrations, the content of phenethyl alcohol, 2,3-methylbutanal, acetic acid, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone (HEMF), and other important flavor compounds increased with increasing concentrations of solids, further suggesting that an increase in the concentration of solids is beneficial for the balance of aroma compounds in soy sauce.

国家自然科学基金资助项目（31201416）