酱油中呋喃酮类物质的研究进展-《中国调味品》

文章信息/Info

摘要:: 酱油是我国一种传统的调味品，具有特殊的色、香、味，还具有一定生理活性。在酱油酿造过程中生成的4-羟基-2,5-二甲基-3(2H)-呋喃酮(HDMF)和4-羟基-2(5)-乙基-5(2)-甲基-3(2H)-呋喃酮(HEMF)是酱油酱香型风味物质的主体成分。不同的氨基酸、不同的糖类添加，接种方式、生产工艺的不同均会影响微生物的生长代谢和相互作用，最终影响呋喃酮类物质的合成从而影响酱油的风味。本文提供了一种调控耐高盐增香酵母的生长代谢从而改善酱油风味的思路，对于提高酱油质量和进一步精准调控酱油的风味物质十分重要。

Abstract:: Soy sauce is a kind of traditional condiment in China. It has special color, aroma and taste, as well as certain physiological activity. 4-hydroxy-2, 5-dimethyl-3 (2H) -furanone (HDMF) and 4-hydroxy-2 (5) -ethyl-5 (2) -methyl-3 (2H) -furanone (HEMF) generated during the brewing process of soy sauce are the main components of soy sauce flavoring substances. Different amino acids, different sugar additions, inoculation methods and production processes will affect the growth metabolism and interaction of microorganisms, and ultimately affect the synthesis of furanone substances and thus affect the flavor of soy sauce. This paper provides an idea of regulating the growth and metabolism of salt-tolerant and fragrant yeast to improve the flavor of soy sauce, which is very important for improving the quality of soy sauce and further precisely regulating the flavor of soy sauce.