酱油风味影响因素的研究进展

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DOI：10.3969/j.issn.1000-9973.2025.07.035

中图分类号：TS264.21 文献标志码：A 文章编号：1000-9973（2025）07-0235-06

Research Progress on Influencing Factors of Soy Sauce Flavor

GAO Su-juan¹，TU Shi-wei1， ZHAO Wen-hong1，QIAN Min1，BAI Wei-dong1*，LU Li-ling² （1.College of Food Science and Technology， Zhongkai University of Agriculture and Engineering，Guangzhou 5lo225，China；2.Guangdong Pearl River Bridge Bio-Tech Co.，Ltd.，Zhongshan ，China）

Abstract： The formation of soy sauce flavor is a complex fermentation process，in which raw materials and fermentation processes provide the material basis and fermentation conditions for soy sauce brewing. The various taste and flavor substances produced by the metabolism of synergistic action of microorganisms form the most basic flavor of soy sauce. Among them，Aspergillus oryzae，lactic acid bacteria and yeast play an important role. In this paper，the effects of soy sauce brewing raw materials and the two commonly used fermentation processes in modern soy sauce industry on soy sauce flavor，the effects of three types of main microorganisms on the flavor substances in soy sauce，and the correlation among aroma components are summarized.Moreover， prospects are made for improving soy sauce quality by regulating the influencing factors of soy sauce flavor in the future.

Key words： raw materials; microorganism; fermentation process; soy sauce flavor

酱油是一种以大豆、小麦或麸皮为原料，通过高温蒸煮、制曲等工艺经微生物发酵而成的液体调味品，在我国具有悠久的酿造历史，之后传入日本、韩国等亚洲国家，其色泽红润、香气浓郁，具有良好的增味提鲜效果，因此广受大众的喜爱[1-2]。（剩余13247字）