基于游离氨基酸呈味分析结合SPME-GC-MS探究不同干燥方式对豆鼓风味的影响

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DOI：10.3969/j.issn.1000-9973.2025.08.017

引文格式：，等.基于游离氨基酸呈味分析结合SPME-GC-MS探究不同干燥方式对豆豉风味的影响［J].中国 调味品，2025，50（8）：116-124. HOU ZY，ZHANG H，YIYW，etal.Explorationof effectof diferent drying methodsonflavorofDouchi based on free amino acid flavor analysis combined with SPME-GC-MS[J].China Condiment，2025，50（8）：116-124.

Abstract：In order to explore the effect of drying methods on the flavor of Douchi and seek the optimal drying method for prepared Douchi powder，the changes of amino acids and compounds of four types of Douchi powder after drying are detected through free amino acids，solid-phase microextraction-gas chromatography-mass spectrometry （SPME-GC-MS）and electronic nose（E-nose）.The detection results of free amino acids show that arginine，glutamic acid，valine and alanine are the main flavor amino acids，which make Douchi taste biter，umami，sweet and sour. A total of 50 compounds are detected by SPME-GC-MS，including 10aldehydes，8 alcohols，6esters，7olefins，3 alkanes，3 ketones，3acids，5 sulfidesand5phenols.Douchi powder is mainly composed of esters （27.79%～42.97%） ，alkanes （23.51%～28.06%） and aldehydes （10.03%～22. 49%） . Through odor activity value，it is determined that 3-methylbutanal is the key compound with the greatest efecton the flavor，while o-isopropyl benzene，heptanal，nonanal，benzaldehyde， n pentee，chloromethane，2，3-pentanedione，carbonyl sulfur，anethole，tetramethyl pyrazine and toluene are the compounds that contribute to the aroma.It is found that vacuum freeze-drying and freeze-drying have significant effecton the umami of amino acids.The heat transfer conditions and other environmental factors of different drying methods may affect the changes in compound content.The research results have reference and guiding significance for the flavor formation in the deep processing of Douchi powder.

Key words： prepared Douchi powder; drying method; free amino acids; solid-phase microextraction-gas chromatography-mass spectrometry; electronic nose

豆鼓是我国的传统调味品，是以大豆为原料，经微生物发酵，通过一系列的生化反应产生的风味独特、营养丰富的调味品，广泛应用在烹饪菜肴及其他食品调味领域[1]。（剩余12637字）