为了解γ-氨基丁酸豆酱与市售豆酱风味品质的差异，采用顶空固相微萃取和气相质谱-色谱联用技术（HS-SPME-GC-MS）对9个市售豆酱样品（S1-S9）和γ-氨基丁酸豆酱样品（S10）中的挥发性物质进行鉴定及对各样品的常规指标进行测定，并结合主成分分析（PCA）和气味活度值（OAV）确定豆酱中的关键挥发性成分。结果表明，S10中的γ-氨基丁酸含量达1.87 mg/g，pH为4.69，色泽亮丽无杂质，10种豆酱样品中检测到8大类化合物，共144种，其中酯类、醇类和酸类物质相对含量占总挥发性成分的60%以上。41种共有挥发性成分的PCA结果中，对豆酱风味形成有较大贡献的为2-甲基丁醛、3-甲基丁醛、二甲基三硫及愈创木酚等。γ-氨基丁酸豆酱风味种类丰富，其中2-戊基呋喃、2-乙基-6-甲基吡嗪、愈创木酚及二甲基三硫含量显著高于其他样品，呈绿豆香、坚果香和丁香芳香味，这可能是γ-氨基丁酸豆酱与其他样品在风味物质上存在一定差异的原因。该研究结果可为功能性豆酱的开发及豆酱制品的风味改善提供理论参考。

To evaluate the flavor difference between commercial soybean paste and γ-aminobutyric acid (GABA) bean paste, headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to measure and analyze the volatile components and the common indexes in nine commercial soybean paste samples (S1-S9) and the GABA soybean paste sample (S10). The key volatile components were determined by principal component analysis (PCA) and odor activity value (OAV). The results showed that 144 compounds in eight categories were detected in 10 soybean paste samples and the content of γ-aminobutyric acid in S10 reached 1.87 mg/g, the pH value was 4.69, and the color was bright without impurities. Among them, esters, alcohols and acids accounted for more than 60% of the total volatile components. Additionally, the results of PCA of 41 common volatile substances were identified in 10 soybean paste samples, demonstrating that 2-methyl-butyraldehyde, 3-methyl-butyraldehyde, dimethyl-trisulfide and guaiacol significantly contributed to the flavor formation of bean paste. Besides, the GABA soybean paste has a rich variety of flavors, in which the contents of 2-pentylfuran, 2-ethyl-6-methylpyrazine, guaiacol and dimethyl trisulfide (which exhibited aromas of mung bean, nut and clove) were significantly higher than other samples. This could be the reason for some differences in flavor substances between GABA soybean paste and other samples. The results of this study could provide theoretical reference for the development of functional soybean paste and the flavor improvement in soybean paste products.

广西自然科学基金资助项目（2018GXNSFAA050126；2020GXNSFAA297104）；崇左市科技计划项目（崇科FA2020001）