酱油中香气成分的研究进展

摘 要：酱油的香气是影响酱油品质的重要因素，但由于发酵体系的复杂性，香气的调控逐步成为酱油行业的难点。目前针对酱油中香气物质以及调控方法的报道不多，且大多数集中在理论阶段。本文综述了酱油中的香气物质成分、酱油香气成分的影响因素及香气强化的理论研究，旨在为酱油香气调控技术开发和行业应用提供借鉴。

关键词：酱油；酿造；香气成分；风味特征

Research Process of Aroma Compounds and the Enhancement Method of Soy Sauce

WU Xiangyi

（Foshan Haitian （Gaoming） Flavoring Food Co.， Ltd.， Foshan 528000， China）

Abstract： The aroma of soy sauce is an important factor that affects the quality of soy sauce， but due to the complexity of the fermentation system， the regulation of aroma has gradually become a difficulty in the industry. There are only few articles about aroma substances and the regulation methods， and most of them focus on the theoretical stage. In this paper， the theoretical research on the aroma components in soy sauce， the influencing factors of soy sauce aroma components and aroma enhancement is reviewed， aiming to provide a theoretical reference for the development of soy sauce aroma control technology and industrial application.

Keywords： soy sauce; brewing; aroma compounds; flavor characteristics

酱油是一种历史悠久的调味品，主要由大豆等蛋白原料和小麦等淀粉原料经微生物发酵酿造而成，具有丰富的氨基酸、有机酸、小分子肽和挥发性香气物质等风味成分[1]。（剩余6997字）