摘要
为了研究同一级别不同厂家的酱油在关键香气成分上是否存在着差别,使用液液萃取结合溶剂辅助风味成分蒸发的方法提取了3种特级高盐稀态酿造酱油中的挥发性成分,采用气相色谱-质谱-嗅闻联用(GC-MS-O)仪对提取物香气成分进行定性和定量分析。结果表明,从中嗅闻到37个香气活性化合物(OACs),并通过香气特征、质谱数据、保留指数、标准品对其进行了定性,并以2-辛醇为内标,对其进行了定量;基于定量结果和它们的香气阈值,计算了香气活性值(OAV),其中OAV>1的共有23种,它们是3个酱油样品的关键香气成分。研究结果表明同一级别不同厂家的酱油在香气活性物质的种类、含量以及关键香气成分上存在着显著差别,应该制定评价酱油香气等级更具体的标准。
In order to investigate whether the key odor components in soy sauce with same grade from different manufacturers were same or different,the volatile components in 3 kinds of super grade soy sauce with high-salt and diluted-state fermentation were extracted by liquid-liquid extraction combined with solvent-assisted flavor evaporation,and the extracts were qualitatively and quantitatively analyzed by GC-MS-O.The results showed that 37 kinds of odor active compounds(OACs)were detected,quantified by comparing the odor characteristics,MS data,retention indexs and standards,and quantitated by using 2-octanol as internal standard.According to the quantitation results and odor thresholds,the odor activity value(OAV)of OACs was calculated.Among them,23 kinds of OACs with the OAV>1 were determined as key odor compounds of 3 kinds of soy sauce samples.The results showed that the types,contents and key odor components of OACs in soy sauce with the same grade from different manufacturers were significantly different,and more specific standard for evaluating the grade of soy sauce odor should be established.
作者
白佳伟
陈亮
周尚庭
孙宝国
刘玉平
BAI Jiawei;CHEN Liang;ZHOU Shangting;SUN Baoguo;LIU Yuping(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology&Business University,Beijing 100048,China;Jiajia Food Group Co.,Ltd.,Changsha 410600,China;Beijing Key Laboratory of Flavor Chemistry,Beijing Technology&Business University,Beijing 100048,China)
出处
《中国酿造》
CAS
北大核心
2019年第11期179-185,共7页
China Brewing
基金
湖南省科技攻关计划(2018GK5015)
国家重点研发计划课题(2017YFD0400501)
