摘要
酱油是一种大众调味品,传统的酱油酿造工艺是复合微生物菌群共生、多种生物酶共发酵的复杂过程,由此产生酱油特有的颜色、香气、味道,同时,在酿造过程中产生了许多生理活性物质。酱油的滋味由鲜、酸、甜、苦、咸等组成,酱油的香味主要来源于酮类、醇类、酯类、酚类、醛类等物质。该综述从分子层面阐述了酱油的呈味物质及风味物质,探讨了这些呈味物质的来源,并对这些香味物质的鉴定检测及它们所产生的生理活性进行简略阐述,旨在深入了解酱油酿造的生化反应过程和工艺机理,对于改善酱油的风味和提高酱油品质具有重要的意义。
Soy sauce is a popular condiment. The traditional soy sauce brewing technology is a complex process of microbial flora symbiosis and various enzymes co-fermentation, which produces the unique color, aroma and taste of soy sauce. At the same time, many physiological active substances are produced in the brewing process. The flavor of soy sauce is composed of umami, acid, sweet, bitter and salty. The flavor of soy sauce mainly comes from ketones, alcohols, esters, phenols, aldehydes and other substances. The soy sauce flavor and aroma substances were elaborated on the molecular level, and the sources of these flavoring substances were discussed in the review. Subsequently, the identification and detection of these flavor substances and their physiological activities were briefly described. It is of great significance to study the biochemical reaction process and technological mechanism of soy sauce brewing for improving the flavor of soy sauce.
作者
葛金鑫
李永凯
曾斌
GE Jinxin;LI Yongkai;ZENG Bin(College of Pharmacy,Jiangxi Science and Technology Normal University,Nanchang 330013,China;College of Life Sciences,Jiangxi Science and Technology Normal University,Nanchang 330013,China)
出处
《中国酿造》
CAS
北大核心
2019年第10期16-20,共5页
China Brewing
关键词
酱油
呈味物质
风味物质
发酵工艺
soy sauce
taste substances
flavor compound
fermentation process
