摘要
酱油是我国人民最主要的食用调味品之一,而低盐固态法制的酱油为我国目前消费量最大的品种。本文利用CH_2Cl_2提取,于常温下减压蒸馏浓缩,再运用FFAP与OV—1两种毛细管色谱柱GC/MS(气相色谱质谱联用法)分析了这种速酿酱油的香气成分。共鉴定出50种化合物,其中主要的酱油风味化合物有4 EG(4-乙基愈创木酚)、麦芽酚、苯乙醇、3—甲硫基丙醇、2—乙酰吡咯等。对检出的异丁酸等异味化合物,指出了其在酱油中产生的可能原因。经分析比较,对进一步丰富改善我国低盐固态制酱油的风味提出了建议。
The Rapid-Fermenting Soysauce (RFS) is the largest one of different types of soysauce consumed in China today.100mlRFS was extracted with 400ml CH2C12 twice, the two solvent phases were combined and dehydrated by adding anhydrous Na2SO4, then filtered. After distillation under reduced pressure at 40℃, the concentrate having strong soysauce aroma was obtained. It was analyzed by FFAP and OV- 1 ca-pill ary column GC/MS, respectively.About 50 compounds were identified of them, 4-ethyl guaiacol, maltol, phenethyl alcohol, methionol and 2 -acetyl pyrrole are considered to be the main flavor components of RFS by the sensory evaluation simultaneously. Possibly, isovaleric and isobutyric acids are the off-flavor compounds.A few suggestions for improving flavor of Chinese RFS were made from the conclusion of the analysis.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1990年第2期18-24,共7页
Food and Fermentation Industries
