HS-SPME-GC-MS/O联用分析酱油中的香气活性化合物

Identification of Aroma-active Compounds in Soy Sauce by HS-SPME-GC-MS/O

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。

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.