酿造酱油与配制酱油的区别研究进展

摘要

Use color,odor,viscosity,precipitates as sensory indexes,and use amino acid nitrogen, aroma components,chloropropanol and levulinic acid as chemical indexes,summarize the differences between natural fermented soy sauce and blended soy sauce.%以色泽、气味、粘度、有无沉淀物作为感官指标，以氨基酸态氮、香气成分、氯丙醇和乙酰丙酸作为化学指标，对有关酿造酱油和配制酱油的区别进行了总结。