酱油是厨房中不可或缺的发酵调味品，在餐饮和食品工业中也扮演着重要的角色。酱油起源于中国，拥有数千年的历史，是我国劳动人民智慧的结晶，是中华传统发酵食品的重要代表。该研究通过对酱油（主要为豆酱油）的历史、技术和产品形式的发展进行介绍，分析出自北魏以来酱油一直以大豆为主要原料，它是酱油独特风味物质的主要来源，说明酱油“美味来自原料”的特性。此外，对酿造酱油和配置酱油的定义进行了说明，并分析了二者之间的区别，引出原酿造酱油的定义和特点。在此基础上，对原酿造酱油发展趋势主要包括微生物选育、混菌发酵以及新型酶制剂开发等方面进行了综述和展望，以期为我国酱油产业的健康发展指明方向和提供理论支撑。

Soy sauce fermented from soybean is an essential, fermented condiment in the kitchen and plays an important role in the restaurant and food industry. Originating in China, soy sauce has a history spanning thousands of years. It represents the wisdom of the working people in China and is an important representative of traditional Chinese fermented food. This article introduces the history of soy sauce (mainly soybean sauce) and identifies that the main raw material of soy sauce has not changed since the Northern Wei Dynasty. It is the main source of the unique flavor compounds of soy sauce, explaining how the "deliciousness comes from raw materials". Furthermore, the article defines and distinguishes between brewed soy sauce and formulated soy sauce, leading to the definition and characteristics of traditional, brewed soy sauce. A review and outlook on the developmental trends of traditional brewed soy sauce, including aspects such as microbial selection, mixed-culture fermentation, and the development of new enzyme preparations is provided. The article aims to promote development in the soy sauce industry in China.

国家自然科学基金青年基金（32101893）