顶空固相微萃取-气质联用分析酿造温度对黄豆酱风味的影响

摘要

以米曲霉和黑曲霉为菌种,黄豆为原料酿造黄豆酱,研究不同酿造温度对黄豆酱风味的影响.采用顶空固相微萃取-气质联用(HS-SPME-GC-MS)技术,并结合感官评价和理化指标分析5个不同温度(35、40、45、50、55℃)条件下酿造的黄豆酱的风味成分及氨基态氮含量的动态变化.综合考虑各项指标检测结果,黄豆酱最佳酿造温度为45℃.%The effect of fermenting temperature on the flavor of sauce made from soybean by Aspergillus oryzae and As-pergillus niger isolated in laboratory was studied. The variation of soy source flavor composition and amino nitrogen in the soy source fermented under five different termperatures (35,40,45,50,55℃) were analyzed by HS-SPME-GC-MS combined with sense evaluation and physical and chemical indexes. According to the detected result, the best fermentation temperature of soy sauce was 45℃.