摘要
用气相色谱-质谱联用(GC-MS)分析Maillard反应前后的加曲发酵1年的鱼露中挥发性风味物质。结果表明,Maillard反应可以有效改善加曲发酵鱼露的风味,其含氮、含硫以及醛、酮类化合物相对含量增加,二甲基二硫、二甲基三硫、吡啶、吡嗪、2-甲基丁醛和3-甲基丁醛等对鱼露主体风味有积极贡献的化合物含量有显著增加,而自然发酵1年的鱼露中挥发性特征风味物质的含量不高。
The influence of Maillard reaction on volatile aroma compounds in anchovy yulu was analyzed. Volatile compounds of the Koji-addition Yulu having been fermenting for one year were analyzed by GC-MS before and after Maillard reaction. The result showed that Maillard reaction contributed to the formation of volatile characteristic flavor of Koji-addition Yulu having been fermenting for one year. Compounds, including nitrogen, sulfur, aldehydes and ketones, especially dimetbyl disulfide, dimethyl trisulfide, pyridine, pyrazine, 2-methyl-butanal and 3-methyl-butanal increased significantly. The content of volatile characteristic flavor ofyulu fermented naturally for one year was not high.
出处
《中国酿造》
CAS
北大核心
2009年第11期39-42,共4页
China Brewing
基金
广东省科技厅科技攻关项目(2007A020100001-8)
关键词
鱼露
风味物质
加曲
Yulu
aroma components
the Koji-addition
