郫县豆瓣中微生物及挥发性成分研究进展

打开文本图片集

DOI：10.3969/j.issn.1000-9973.2025.05.035

中图分类号：TS201.3

文献标志码：A 文章编号：1000-9973（2025）05-0234-07

Research Progress on Microorganisms and Volatile Components in Pixian Soybean Paste

YANG Qian1， ZHAO Chi2 ，LI Zhi-hua²，DONG Ling²，ZUO Yong1* （1.College of Life Sciences， Sichuan Normal University，Chengdu 61olol，China;2. Institute of Agro-Products Processing，Sichuan Academy of Agricultural Sciences （Institute of Food and Nutrition Health，Sichuan Academy of Agricultural Sciences），Chengdu 61O066，China） Abstract： The special fermentation process of Pixian soybean paste endows it with unique aroma characteristics. Studies show that the formation of volatile components in Pixian soybean paste has a close relationship with the metabolic activities of microorganisms during the fermentation.In this paper，the composition of microorganisms and volatile components in Pixian soybean paste is reviewed，which has provided certain theoretical references for the subsequent optimization of process and quality of Pixian soybean paste.

Key words： Pixian soybean paste；microorganisms；volatile components；quality

郫县豆瓣是一种具有独特风味的中国传统发酵调味品，因其产于四川省成都市的郫县而得名。（剩余17054字）