酱油酿造过程中风味物质的形成与鉴定
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摘要
为研究酿造工艺对酱油风味形成的影响,运用顶空固相微萃取(HS-SPME)耦联气质(GC-MS)方法测定了黑龙江地区某品牌酱油在发酵过程中挥发性香气成分的组成和变化。研究发现,发酵过程中共检测出了31种香气组分,其中醇类3种,醛类4种,酸类4种,酯类6种,酚类4种,呋喃3种,其他化合物7种;进一步通过测定其香气活性值确定了4种主要的呈香物质:1-辛烯-3-醇、苯乙醛、乙酸、4-乙烯基愈创木酚;主成分分析结果表明:发酵时间为5~42 d时,以1-辛烯-3-醇,乙酸及4-乙烯基愈创木酚为特征组分,而发酵时间为42~59 d时,以苯乙醛为主要组分。
In order to research the influence of the brewing process on the formation of soy sauce flavor,the headspace solid phase microextraction( HS-SPME) coupling was used. The composition and change of volatile aroma components in a fermentation process of a brand of soy sauce in Heilongjiang region were determined by GC-MS.The study found that 31 kinds of aroma components were detected in the fermentation process,including 3 kinds of alcohols,4 kinds of aldehydes,4 kinds of acids,6 kinds of esters,4 kinds of phenols,3 kinds of furans and 7 kinds of other compounds. Further,four main aroma substances were determined by measuring the aroma activity values: 1-octene-3-ol,phenylacetaldehyde,acetic acid,4-vinylguaiacol; principal component analysis showed that the fermentation time was at 5 ~42 d,1-octene-3-ol,acetic acid and 4-vinylguaiacol were characteristic components,and when the fermentation time was 42 ~59 d,and phenylacetaldehyde was the main component.
In order to research the influence of the brewing process on the formation of soy sauce flavor,the headspace solid phase microextraction( HS-SPME) coupling was used. The composition and change of volatile aroma components in a fermentation process of a brand of soy sauce in Heilongjiang region were determined by GC-MS.The study found that 31 kinds of aroma components were detected in the fermentation process,including 3 kinds of alcohols,4 kinds of aldehydes,4 kinds of acids,6 kinds of esters,4 kinds of phenols,3 kinds of furans and 7 kinds of other compounds. Further,four main aroma substances were determined by measuring the aroma activity values: 1-octene-3-ol,phenylacetaldehyde,acetic acid,4-vinylguaiacol; principal component analysis showed that the fermentation time was at 5 ~42 d,1-octene-3-ol,acetic acid and 4-vinylguaiacol were characteristic components,and when the fermentation time was 42 ~59 d,and phenylacetaldehyde was the main component.
引文
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[12]伍婧,王远亮,李珂,等.基于主成分分析的不同醒发条件下挂面的特征质构[J].食品科学,2016,37(21):119-123.
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[14]孙佳贺,赵建伟,陈奎,等.白汤酱油储藏期间褐变与美拉德反应的关系[J].食品与生物技术学报,2015,34(10):1062-1068.
[15]于金芝,徐峰,徐莹.高盐稀态酱油生产过程中的生物胺变化规律[J].食品与发酵工业,2016,42(10):44-49.
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[19]Feng Y,Yu C,Su G,et al.Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solidstate fermentation soy sauces from China[J].Food Chemistry,2014,145(145C):126-134.
[20]Cui R Y,Zheng J,Wu C D,et al.Erratum to:Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi[J].European Food Research&Technology,2015,240(3):669-670.
[21]武俊瑞,顾采东,田甜,等.豆酱自然发酵过程中蛋白质和氨基酸的变化规律[J].食品科学,2017,38(8):139-144.
[22]Pujchakarn T,Suwonsichon S,Suwonsichon T.Development of a sensory lexicon for a specific subcategory of soy sauce:Seasoning soy sauce[J].Journal of Sensory Studies,2016,31(6).
[23]郝红梅,张生万,郭彩霞,等.顶空固相微萃取-气相色谱-质谱联用法分析山楂果醋易挥发成分[J].食品科学,2016,37(2):138-141.
[24]Colombi B L,Zanoni P R S,Tavares L B B.Effect of phenolic compounds on bioconversion of glucose to ethanol by yeast saccharomyces cerevisiae PE-2[J].Canadian Journal of Chemical Engineering,2017.
[25]Uehara K,Watanabe J,Mogi Y,et al.Identification and characterization of an enzyme involved in the biosynthesis of the4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in yeast[J].Journal of Bioscience&Bioengineering,2017,123(3):333-341.
[2]熊芳媛,蔡明招,吴惠勤.酱油香气成分的研究---头油和生抽香气成分的比较[J].中国酿造,2008(9):51-55.
[3]王林祥,刘杨岷,王建新.酱油风味成分的分离与鉴定[J].中国调味品,2005(1):45-48.
[4]Meng Q,Hatakeyama M,Sugawara E.Formation by yeast of2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce[J].Journal of the Agricultural Chemical Society of Japan,2014,78(1):109-114.
[5]张艳芳,陶文沂.低盐固态发酵酱油中挥发性风味物质的分析[J].精细化工,2008,25(3):260-263.
[6]Sun S Y,Jiang W,Zhao Y.Profile of volatile compounds in 12chinese soy sauces produced by a high-salt-diluted state fermentation[J].Journal of the Institute of Brewing,2010,116(3):316-328.
[7]张海珍.酿造酱油发酵过程风味变化规律及工艺优化的研究[D].杭州:浙江工商大学,2010.
[8]邓岳,刘戎梅,田园园,等.固相微萃取法分析传统工艺酿制酱油香味成分[J].中国调味品,2017,42(10):140-142.
[9]何首春,邓冲,袁江兰,等.米渣酱油续渣发酵研究[J].中国调味品,2017,42(2):33-37.
[10]郑博.混菌制曲发酵对酱油品质影响的研究[D].天津:天津科技大学,2016.
[11]宁准梅,高冠明,李爽.三种酒曲酿造的崇明老白酒的挥发性风味物质分析及比较[J].工业微生物,2016,46(1):8-15.
[12]伍婧,王远亮,李珂,等.基于主成分分析的不同醒发条件下挂面的特征质构[J].食品科学,2016,37(21):119-123.
[13]胡传旺.酱油发酵过程微生物群落解析及功能研究[D].无锡:江南大学,2017.
[14]孙佳贺,赵建伟,陈奎,等.白汤酱油储藏期间褐变与美拉德反应的关系[J].食品与生物技术学报,2015,34(10):1062-1068.
[15]于金芝,徐峰,徐莹.高盐稀态酱油生产过程中的生物胺变化规律[J].食品与发酵工业,2016,42(10):44-49.
[16]Zhao J,Dai X,Liu X,et al.Comparison of aroma compounds in naturally fermented and inoc-ulated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis[J].Food Control,2011,22:1008-1013.
[17]Cˇerveňansky,Ivan,M.Mihal’,et al.Potential application of perfusion and pertraction for in situ product removal in biocatalytic 2-phenylethanol production[J].Separation&Purification Technology,2017,183:11-20.
[18]Singracha P,Niamsiri N,Visessanguan W,et al.Application of lactic acid bacteria and yeasts as starter cultures for reducedsalt soy sauce(moromi)fermentation[J].LWT-Food Science and Technology,2016,78:181-188.
[19]Feng Y,Yu C,Su G,et al.Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solidstate fermentation soy sauces from China[J].Food Chemistry,2014,145(145C):126-134.
[20]Cui R Y,Zheng J,Wu C D,et al.Erratum to:Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi[J].European Food Research&Technology,2015,240(3):669-670.
[21]武俊瑞,顾采东,田甜,等.豆酱自然发酵过程中蛋白质和氨基酸的变化规律[J].食品科学,2017,38(8):139-144.
[22]Pujchakarn T,Suwonsichon S,Suwonsichon T.Development of a sensory lexicon for a specific subcategory of soy sauce:Seasoning soy sauce[J].Journal of Sensory Studies,2016,31(6).
[23]郝红梅,张生万,郭彩霞,等.顶空固相微萃取-气相色谱-质谱联用法分析山楂果醋易挥发成分[J].食品科学,2016,37(2):138-141.
[24]Colombi B L,Zanoni P R S,Tavares L B B.Effect of phenolic compounds on bioconversion of glucose to ethanol by yeast saccharomyces cerevisiae PE-2[J].Canadian Journal of Chemical Engineering,2017.
[25]Uehara K,Watanabe J,Mogi Y,et al.Identification and characterization of an enzyme involved in the biosynthesis of the4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in yeast[J].Journal of Bioscience&Bioengineering,2017,123(3):333-341.