[1]隋明.不同类型酱油挥发性组分及多重辨析的研究[J].中国调味品,2019,(06):77-80.
 Study on volatile components and multiple discriminations of different Soy Sauce[J].CHINA CONDIMENT,2019,(06):77-80.
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不同类型酱油挥发性组分及多重辨析的研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年06期
页码:
77-80
栏目:
出版日期:
2019-06-20

文章信息/Info

Title:
Study on volatile components and multiple discriminations of different Soy Sauce
作者:
隋明
文献标志码:
A
摘要:
酱油是由黄豆为主要原料经过微生物发酵形成的浸出液,已经成为在全世界范围内用途最广泛的调味品。由于原料、配比、生产、气候及微生物群落的不同等多方面因素的影响,酱油产品的挥发性组分也有很大的不同,甚至口感也具有不同的特色。特别是在挥发性风味物质方面,具有显著的区别特性。本文综述了酱油酿造挥发性香气的组成以及研制规律的实际发展情况,通过对国内外学者对酱油的酿造方法、挥发性组分异同进行分析,并结合其生产规律以及特点对酱油进行辨析,以期为企业和相关生产者提供一些提升产品的质量的数据和信息。
Abstract:
Soy sauce is a kind of leachate produced by microbial fermentation of soybean as the main raw material. It has become the most widely used condiment in the world. Due to the influence of different factors such as raw material, proportion, production, climate and microbial community, the volatile components of soy sauce products are also very different, even the taste has different characteristics. Especially in the volatile flavor substances, it is necessary to use the precision instrument with high discriminating rate to analyze its main characteristic index. The composition and development of volatile aroma in soy sauce brewing were reviewed in this paper. In order to provide some data and information for enterprises and related producers to improve the quality of soy sauce, this paper analyzes the brewing method, the similarities and differences of volatile components, and analyzes the soy sauce according to its production law and characteristics.
更新日期/Last Update: 2019-11-06