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中国精品科技期刊2020

原料不同预处理对昭通豆酱风味品质影响

李俊杰, 李浪, 张正彪, 张帮磊, 亢凯杰, 叶坪, 余平莲

李俊杰,李浪,张正彪,等. 原料不同预处理对昭通豆酱风味品质影响[J]. 食品工业科技,2022,43(4):312−322. doi: 10.13386/j.issn1002-0306.2021060112.
引用本文: 李俊杰,李浪,张正彪,等. 原料不同预处理对昭通豆酱风味品质影响[J]. 食品工业科技,2022,43(4):312−322. doi: 10.13386/j.issn1002-0306.2021060112.
LI Junjie, LI Lang, ZHANG Zhengbiao, et al. Effect of Different Pretreatment of Raw Materials on Flavor Quality of Zhaotong Soybean Paste[J]. Science and Technology of Food Industry, 2022, 43(4): 312−322. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060112.
Citation: LI Junjie, LI Lang, ZHANG Zhengbiao, et al. Effect of Different Pretreatment of Raw Materials on Flavor Quality of Zhaotong Soybean Paste[J]. Science and Technology of Food Industry, 2022, 43(4): 312−322. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060112.

原料不同预处理对昭通豆酱风味品质影响

基金项目: 云南省昭通学院(2018xj06)。
详细信息
    作者简介:

    李俊杰(1990−),男,博士研究生,助理讲师,研究方向:食品发酵、食品微生物,E-mail:405673287@qq.com

    通讯作者:

    余平莲(1989−),女,硕士,讲师,研究方向:食品加工,E-mail:yupinglian99@qq.com

  • 中图分类号: TS264

Effect of Different Pretreatment of Raw Materials on Flavor Quality of Zhaotong Soybean Paste

  • 摘要: 为探讨原料(大豆)不同预处理工艺对昭通豆酱风味的影响,对115 ℃分别蒸煮10 min(S-10)、15 min(S-15)、20 min(S-20)、25 min(S-25),180 ℃分别翻炒5 min(F-5)、10 min(F-10)6种不同的原料预处理工艺制作的昭通豆酱中氨基酸和挥发性物质含量进行分析。结果表明:不同的原料预处理工艺制备昭通豆酱的感官评分、氨基酸和挥发性成分存在明显差异,F-10处理的昭通豆酱评分最高,为89分,氨基酸总量最高为S-15处理组,为29.314 mg/g,其中必需氨基酸含量14.196 mg/g,呈味氨基酸含量15.082 mg/g;其次为F-10处理组,氨基酸总量为28.570 mg/g,其中必需氨基酸含量13.047 mg/g,呈味氨基酸含量17.949 mg/g,而且F-10处理组中鲜味氨基酸含量为15.067 mg/g,明显高于其它处理组。不同预处理的昭通豆酱在挥发性成分含量与分布之间也表现出较大的差异性,昭通豆酱中挥发性物质主要以烯烃类、醇类和酯类化合物组成,蒸煮组中醇类化合物相对含量较高,最高为S-10组17.29%,炒制组中酯类化合物相对含量较高,且产生了酚类化合物,酯类物质相对含量最高是F-10组为12.74%,比其它组高了3.72%~6.91%。所有样品中共检出12种共有成分,其中茴香脑对风味贡献最大,其相对含量占50%以上,其次是(+)萜二烯、γ-松油烯、桉叶油醇、正十五烷、芳樟醇、乙酸芳樟酯、乙酸松油酯、α-松油醇、4-甲氧基苯乙烯、茴香脑、苯乙醇和对异丙基苯甲醇,这些物质主要呈现出香料香、甘草香、果香和花香,共同作用形成了昭通豆酱共有的基础香味成分。该文对不同原料预处理的昭通豆酱风味品质进行了对比,为改进地方豆酱行业发展以及推广当地高原特色农产品提供参考。
    Abstract: In order to explore the effect of different pretreatment processes of raw materials (soybean) on the flavor of Zhaotong soybean paste, the amino acids and volatile compounds of Zhaotong soybean paste were analyzed by steaming at 115 ℃ for 10 min (S-10), 15 min (S-15), 20 min (S-20) and 25 min (S-25), and frying at 180 ℃ for 5 min (F-5) and 10 min (F-10). The results showed that there were significant differences in amino acids and volatile components of Zhaotong soybean paste pretreated with different raw materials. The score of Zhaotong soybean paste treated with F-10 was the highest, 89 points, and the total amount of amino acids was the highest in the S-15 treatment group, 29.314 mg/g, included 14.196 mg/g of essential amino acids and 15.082 mg/g of flavor amino acids. The second was the F-10 treatment group, the total amount of amino acids was 28.570 mg/g, of which the content of essential amino acids was 13.047 mg/g and the content of flavor amino acids was 17.949 mg/g, and the content of fresh amino acids in the F-10 treatment group was 15.067 mg/g, which was significantly higher than that in other treatment groups. Different pretreated Zhaotong soybean paste also showed great differences in the content and distribution of volatile components. The volatile components in Zhaotong sauce were mainly composed of olefins, alcohols and esters. The relative content of alcohols in cooking group was higher, up to 17.29% in S-10 group. The relative content of esters in frying group was higher, and phenols were produced. The highest relative content of esters was 12.74% in F-10 group, which was 3.72%~6.91% higher than that in other groups. A total of 12 common components were detected in all samples, of which anethole contributed the most to the flavor, accounting for more than 50%, followed by (+) terpene diene γ-terpinene, eucalyptus oleanol, n-pentadecane, linalool, linalyl acetate, terpinyl acetate α-terpineol, 4-methoxystyrene, anethole, phenylethanol and p-isopropyl benzyl alcohol. These substances mainly present fragrance, licorice, fruit and flower fragrance, which form the common basic flavor components of Zhaotong soybean paste. This paper compared the flavor quality of Zhaotong soybean paste pretreated with different raw materials, so as to provide reference for improving the development of local soybean sauce industry and popularizing local plateau characteristic agricultural products.
  • 传统昭通豆酱是昭通本地特有的大豆酱,主要原料是黄豆、辣椒、花椒等,因产于昭通而得名“昭通酱”,有色泽棕红、鲜艳油润、酱香浓郁、酯香宜人、味鲜醇厚、麻辣咸香、入口回甜的特点,为云南昭通一带历史悠久的高原特色传统名产,堪称云南“酱类之冠”。昭通豆酱(以下简称“昭通酱”)是经过两次发酵周期制成,第一次发酵主要是黄豆在自然条件下进行发酵,俗称为制曲,以真菌发酵为主。第二次发酵是在一次发酵的基础上经过刷霉、粉碎、加料、搅拌等步骤进行发酵,以酶水解和细菌发酵为主,因此传统昭通酱加工至少半年才能制成。

    豆酱之所以有特殊的酱香,与样品中多种挥发性成分有关,即使这些有机物含量极微,但对豆酱风味的影响非常关键[1-3]。Kim等[4]优化并验证了高效液相色谱-二极管阵列检测(HPLC-DAD)的样品衍生方法,分析出豆制品中21种游离氨基酸,还证实了非传统工艺的豆酱中谷氨酸、组氨酸和肌氨酸的组成比例较高。Yang等[5]证实了豆酱生产过程中食盐显著提高了氨基酸的含量以及挥发性风味物质种类。目前国内对豆酱挥发性成分的检测方法主要以顶空固相微萃取技术(HS-SPME)为主,并且这种方法有成本低、灵敏度高且重现性好的优点[6-9]。李治华等[10]利用该技术对不同发酵阶段的郫县豆瓣酱挥发性成分进行分析,共鉴定出36种化合物,且不同发酵时间挥发性成分有明显区别;刘燕等[11]对豆瓣酱用不同方式进行干燥,发现不同的干燥方式对样品中挥发性成分影响明显;罗静等[12]对郫县豆瓣酱后发酵过程中的挥发性呈香物质进行了研究,发现挥发性呈香物质在初熟期的变化程度远大于其在老熟期,后发酵3 a后,其变化已非常缓慢。

    昭通酱作为云南地方特色食品,有其特殊的风味特征,但目前国内对昭通酱的研究文献甚少,但有研究学者已证明豆酱的品质和风味很大可能受原材料预处理方式以及发酵过程的影响[13-15]。我国各地区豆酱原料预处理阶段大多数采用浸泡后常压蒸煮的方式,但存在生产周期长、成本高、能耗和排污压力大等劣势[16-18]。目前,除丁祖志等[19]、雷丹等[1]对原料不同预处理后豆酱理化指标进行了对比,尤新新等[20]对豆瓣原料的生、熟处理后酿造性能进行对比外,国内外对于原料的不同预处理方式对豆酱风味成分的研究报道较少。因此,本研究主要在传统昭通酱的制作工艺基础上,对采用6种不同的原料预处理方法所制成的昭通酱进行品质和风味对比研究,以期为昭通酱的工业化发展提供一定的理论依据。

    大豆、辣椒、花椒 当地超市。

    6890-MS 5973N型气相色谱-质谱联用仪 美国Agilent公司;固相微萃取装置及50/30 μm Carboxen/SPM萃取头、色谱柱HP-88石英毛细管柱(100 m×0.25 mm,0. 20 μm) 美国J&WSci.公司。

    参考文献[21-22]中方法进行。

    操作要点:根据豆粒的直径大小将豆子分开蒸熟或者炒熟。预处理后的黄豆去除豆壳,用粉碎机磨成豆粉。每10 kg的豆粉需加水约7.5 kg,搅拌均匀并揉捏成约200 g的球形酱团。将捏好的酱团放入竹篮并盖上稻草进行发酵,28 d左右即可下酱。把发酵好的酱团刷去表皮上的菌丝,进行捻碎,每10 kg酱团中加辣椒面3.5 kg、花椒面2 kg、兑清水15 kg、搅拌均匀。露天场地经日晒夜露,雨天需加盖,期间定期进行翻酱,将稀的昭通酱晒制成干的酱团(从捏团开始隔天翻酱1次,6个月后出成品)。

    不同预处理工艺的设置:115 ℃隔水蒸10 min(S-10);115 ℃隔水蒸15 min(S-15);115 ℃隔水蒸20 min(S-20);115 ℃隔水蒸25 min(S-25);180 ℃翻炒5 min(F-5),180 ℃翻炒10 min(F-10),其中蒸煮组蒸煮前先用温水泡豆6 h。

    根据黄豆酱(酿造豆酱)的标准SB/T 10309-1999[23]执行,对发酵成熟后的昭通酱色泽(20分)、香气(30分)、体态(20分)、口感(30分)进行评分,由评定小组20名18~50岁男女比例1:1的人员组成,经过专业培训后按照评分标准进行品评,满分100分,具体评分标准及分值范围见表1

    表  1  昭通酱感官评分标准
    Table  1.  Sensory evaluation standard of Zhaotong soybean paste
    感官指标感官评分(分)
    色泽(20分)酱体红棕色,色泽均匀(15~20)酱体棕色,不均匀(11~14)浅棕色或其它颜色,不协调(0~10)
    香气(30分)酱香浓郁,无异香(26~30)酱香稍淡,无异香(21~25)酱香异常且不协调(10~20)
    体态(20分)料液均匀,稀稠适当(15~20)料液均匀度、稀稠度一般(11~14)料液均匀度、稀稠度差(0~10)
    口感(30分)鲜甜味适中,无苦涩味,
    口感协调(26~30)
    鲜甜味稍弱、略有苦涩味或异味,
    轻微不协调(21~25)
    鲜甜味弱,有苦涩味或异味,
    不协调(10~20)
    下载: 导出CSV 
    | 显示表格

    结合GB 5009.124-2016《食品中氨基酸的测定》[24]和武俊瑞等[25]的方法略作改进,增加了半胱氨酸的检测,氨基酸的测定依托湖南省农科院湖南省食品测试中心完成。

    参考文献[26-27]进行并略作修改。采用HS-SPME方法萃取样品中挥发性化学物质,将灰色50/30 μm Carboxen /SPME 萃取头在GC进样口温度为250 ℃的条件下老化1 h,备用;将不同工艺条件下的昭通酱样品约4 g于25 mL顶空进样瓶中,再加入4 mL超纯水,用密封垫和盖帽进行密封; 然后在70 ℃磁力搅拌600 RPM条件下平衡30 min,将已活化的萃取头穿过密封垫插入顶空进样瓶内后推出纤维头,露出纤维头距离样品液面约10~15 mm,顶空吸附40 min,插入GC进样口解析5 min。

    气相色谱条件:HP-5MS石英毛细管柱(30 m×0.25 mm,0.25 μm);载气:高纯氦气(99.999%),流速1.0 mL/min;进样口温度:250 ℃;不分流进样;升温程序:柱温40 ℃,保持3 min,以4 ℃/min升至150 ℃,以10 ℃/min升至250 ℃,保持2 min。

    质谱条件:离子源EI,温度230 ℃;发射电流150 μA;倍增器电压1037V;萃取头接口温度250 ℃;电子能量70 eV;质量扫描范围33~500 amu。

    定性分析:采用NIST2014 s标准质谱库检索,相似度在80%以上作为有效峰面积进行分析处理,根据保留时间确定不同昭通酱样品挥发性成分,用峰面积归一化法进行相对含量分析。

    采用Excel软件、Origin2018、IBM SPSS statistics 26等软件进行数据处理。

    豆酱生产过程中由于原料预处理和发酵工艺不同,目前市面上的豆酱的风味感官品质有着很大差异[28]。人工感官评定及智能传感技术对豆酱的风味评估具有重要意义[29]。由表2可知F-10组昭通酱总体评分最高,达89分,蒸煮组中S-15组的昭通酱各指标和总体评分最高,但随着蒸煮时间的延长或减短均会导致评分值降低,S-10组可能因为蒸煮时间过短,大豆并未完全熟透而产生一定的豆腥味导致评分偏低;炒制组中,相比F-10组,F-5组的酱体香味较淡。从感官上6组不同原料预处理方法对昭通酱的色泽的评分影响不大,F-10组香味和口感分值较高,而色泽分值较低,可能是因为高温炒制时间长导致颜色变深的缘故。蒸煮时间对昭通酱的体态和口感影响较大,蒸煮时间越长,酱体后期越粘稠,而且还会引起口感的不适。从总体评分来看,F-10(炒制)组昭通酱产品无论在色泽、香气、滋味和体态各方面较好,总体得分最高。

    图  1  各组昭通酱中挥发性物质的维恩图
    Figure  1.  Venn diagram of volatile compounds in Zhaotong soybean paste
    表  2  不同预处理昭通酱的感官评分结果
    Table  2.  Sensory evaluation of Zhaotong soybean paste with different pretreatments
    感官指标不同预处理工艺感官评分(分)
    S-10S-15S-20S-25F-5F-10
    色泽酱体红棕色,
    色泽均匀(18)
    酱体红棕色,
    色泽均匀(18)
    酱体红棕色,稍偏暗,
    色泽均匀(18)
    酱体棕褐色,
    色泽均匀(18)
    酱体浅棕色,
    色泽均匀(17)
    酱体浅棕色,
    色泽欠均匀(16)
    香气酱香偏淡,
    无异香(22)
    酱香浓郁,
    无异香(25)
    酱香浓郁,
    无异香(25)
    酱香比较浓郁,持久,无异香(26)酱香偏淡,
    无异香(22)
    酱香浓郁,香味协调,持久且无异香(27)
    体态料液均匀,
    稀稠适当(18)
    料液均匀,
    稀稠适当(18)
    料液均匀,
    稠度较稀(15)
    料液均匀,
    稠度稀(14)
    料液均匀,
    稀稠适当(18)
    料液均匀,
    稀稠适当(18)
    口感鲜甜味一般,
    微弱土腥味,
    口感不协调(23)
    鲜甜味适中,无苦涩味,口感较协调(26)鲜甜味一般,无苦涩味,口感较协调(24)鲜甜味一般,
    微弱土腥味,
    口感不协调(23)
    鲜甜味差,微弱土腥味,口感不协调(22)鲜甜味协调,无苦涩味,口感协调(28)
    总分818782817989
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    不同原料预处理的昭通酱氨基酸含量如表3可知,昭通酱中共检测出17种氨基酸,各蒸煮组昭通酱氨基酸主要由赖氨酸、苯丙氨酸、蛋氨酸、酪氨酸、天冬氨酸、丝氨酸和谷氨酸组成,其结果与田甜等[30]对东北豆酱的研究中的氨基酸含量基本相符,与炒制组昭通酱相比,F-10组中亮氨酸、苯丙氨酸、缬氨酸、天冬氨酸、甘氨酸和谷氨酸含量相对较高,而蛋氨酸、酪氨酸和丙氨酸相对较低;S-15组的TAA(氨基酸总量)和EAA(必需氨基酸)含量最高,分别为29.314和14.196 mg/g;从EAA/TAA值看,S-10组最高,达50.84%,F-10组最低,为45.67%,但F-10组中DAA(呈味氨基酸)值最高,为17.949 mg/g,根据FAO/WHO(1973)理想蛋白质模式规定,EAA/TAA在40%左右为优质蛋白,通过表3可知,各组昭通酱的EAA/TAA均超过了40%,说明豆酱中的蛋白质组成比例比较理想。昭通酱中氨基酸的贡献可以促进生成特殊的风味物质,提高产品的品质,特别是豆酱中的DAA含量,还能提高豆酱的鲜、甜滋味。Tseng等[31]对氨基酸的风味特征分为鲜味、甜味、苦味和无味4种,由表3可知,不同原料预处理的昭通酱中这4类氨基酸含量有细微的区别,各组昭通酱中氨基酸主要以鲜味氨基酸最多,苦味氨基酸和甜味氨基酸含量相当,其次为无味氨基酸,其结果与谢思等[32-33]对传统豆酱发酵过程氨基酸主要以苦味氨基酸为主,含量依次以苦味、鲜味、甜味和无味降低的研究结果有一定的差异。各蒸煮组昭通酱中这4类氨基酸比例相差较小,而炒制组之间却表现出较大的差异性。蒸煮组中S-15组各方面均比其它3组更优,炒制组中F-10组远比F-5组的含量要高,F-10组中鲜味氨基酸、DAA、EAA均优于其它组,说明高温炒制的豆酱中鲜味氨基酸可能更容易被释放。

    表  3  不同预处理对昭通酱氨基酸的影响
    Table  3.  Effect of different pretreatments on amino acids in Zhaotong soybean paste
    种类氨基酸含量(mg/g)呈味
    特征
    S-10S-15S-20S-25F-5F-10
    赖氨酸4.035±0.012a5.122±0.014b3.905±0.011ac3.888±0.018c3.689±0.018c3.618±0.021c无味
    苯丙氨酸#3.332±0.030a3.443±0.021a3.291±0.024a3.113±0.030ab3.178±0.033ab5.432±0.027c鲜味
    亮氨酸1.178±0.005a1.134±0.005ab1.112±0.003b0.943±0.010c0.901±0.008c1.854±0.009d苦味
    异亮氨酸0.020±0.001a0.024±0.002a0.025±0.002a0.023±0.001a0.015±0.001b0.012±0.000b苦味
    蛋氨酸2.912±0.003b3.354±0.005a2.906±0.006b2.918±0.008b2.921±0.009b0.052±0.008c苦味
    缬氨酸0.696±0.001a0.854±0.001b0.643±0.002a0.623±0.000a0.623±0.003a1.865±0.002c苦味
    苏氨酸0.254±0.004a0.265±0.004a0.234±0.004a0.234±0.003a0.232±0.004a0.214±0.004a甜味
    半胱氨酸0.121±0.002a0.446±0.002b0.113±0.002a0.117±0.003a0.116±0.003a0.006±0.002c无味
    酪氨酸#2.653±0.015a2.887±0.011a2.684±0.007a2.689±0.009a2.693±0.008a1.976±0.008b苦味
    天冬氨酸#3.426±0.005a3.543±0.009a3.324±0.011a3.433±0.008a3.443±0.010a4.536±0.008b鲜味
    丝氨酸2.372±0.006a2.472±0.007a2.143±0.010b2.165±0.011b2.156±0.008b2.4372±0.004a甜味
    甘氨酸#0.011±0.002a0.544±0.002b0.654±0.001b0.764±0.001b0.324±0.001c1.901±0.002d甜味
    谷氨酸#2.032±0.010a2.233±0.008a1.653±0.009b1.663±0.007b1.355±0.005c3.123±0.006d鲜味
    丙氨酸#1.056±0.001a2.432±0.002b2.654±0.002b2.344±0.005b2.457±0.000b0.981±0.001c甜味
    组氨酸0.320±0.001a0.435±0.002b0.467±0.002b0.476±0.002c0.487±0.001c0.423±0.000c苦味
    精氨酸0.008±0.000a0.103±0.001b0.112±0.001b0.003±0.000c0.001±0.000c0.14±0.000e苦味
    脯氨酸0.016±0.000a0.023±0.000b0.022±0.001b0.023±0.001b0.021±0.000bND无味
    EAA12.42714.19612.11611.74211.55913.047
    NEAA9.24111.78511.02910.87110.24413.541
    SAA2.7743.3332.7972.8062.8091.982
    DAA12.51015.08214.26014.00613.45017.949
    TAA24.44229.31425.94225.41924.61228.570
    EAA/TAA0.50840.48430.46700.46190.46960.4567
    甜味氨基酸3.6935.7135.6855.5075.1695.533
    鲜味氨基酸8.799.2198.2688.2097.97613.091
    苦味氨基酸7.7878.7917.9497.6757.6416.322
    无味氨基酸4.1725.5914.0404.0283.8263.624
    注:ND表示未检测出;#为呈味氨基酸(DAA);1~7行为必需氨基酸(EAA),8~9行为条件必需氨基酸(SAA),10~17为非必需氨基酸(NEAA);TAA为氨基酸总量。
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    表4可知,昭通酱中挥发性物质主要以烯烃类、醇类和酯类化合物组成,从种类上看,F-10组最丰富,蒸煮组(S-10、S-15、S-20、S-25)中醇类化合物相对含量较高,最高为S-10组,为17.29%,比其它蒸煮组提高了5.98%~7.06%;炒制组(F-5、F-10)中酯类化合物相对含量较高,且产生了酚类化合物,酯类物质相对含量最高的是F-10组,为12.74%,比其它组高了3.72%~6.91%。如表5所示,各组昭通酱共检出111种挥发性成分,其中蒸煮组共检出85种,炒制组共检出65种,111种挥发性成分中有烯烃类44种,醇类22种,酯类20种,醚类5种,醛类5种,酮类4种,酚类3种,其它8种,其种类与Lin等[34]和Li等[35]的研究基本相似。从图1表5可知,左侧条状图代表样本挥发性物质种类数量,上侧柱状图以及下侧的连线代表各组昭通酱之间挥发性物质的交集情况,结果显示各组昭通酱中共有的成分共12种,分别为(+)萜二烯、γ-松油烯、桉叶油醇、正十五烷、芳樟醇、乙酸芳樟酯、乙酸松油酯、α-松油醇、4-甲氧基苯乙烯、茴香脑、苯乙醇和对异丙基苯甲醇,分别占其总挥发性物质相对含量78.79%~84.88%,主要由茴香脑、芳樟醇、乙酸芳樟酯、4-甲氧基苯乙烯和苯乙醇组成,其中茴香脑在各组样品中占主导地位,其相对含量分别占比在57.63%~69.16%之间。茴香脑呈茴香、辛香料、甘草的香味,芳樟醇呈香柠檬香味,乙酸芳樟酯有似橙叶、生梨甜果清香气,又有似薰衣草的花香气,苯乙醇可提供玫瑰花样香气,因此食用香料香、甘草香、果香和花香共同形成了昭通酱共有的基础香味成分。An等[36]对东北传统发酵豆酱中10种具有代表性的挥发性风味成分,包括2种醇类、3种酯类、1种酸类、1种酚类、3种醛、酮类物质;Liu等[37]对郫县蚕豆酱中66种与微生物相关的主要风味物质的皮尔逊相关系数进行了分析,基于线性判别分析(LDA)鉴定核心挥发性风味物质,这些物质主要呈现香料香、甘草香、果香、草香、花香和芳香气味;Lu等[38]采用气相色谱-嗅觉/质谱(GC-O/MS)系统分析了柱候酱,共检测出100种香气化合物,通过气味强度和气味活性值(OAV)分析,确定24种化合物为重要香气化合物,主要为异戊酸乙酯、异丁酸乙酯、亚麻酸和桉树醇。其中异戊酸乙酯、异丁酸乙酯、4-甲基缬草乙酯、2-甲基丁酸乙酯、亚麻酸、D-柠檬烯对其甜味和芳香风味影响最大;蒸煮组(S-10、S-15、S-20、S-25)所特有的挥发性成分47种,其中3-甲基-1-丁醇,呈苹果、白兰地香气和辛辣味,1-辛烯-3-醇呈泥土香味,3-甲基丁醛有似苹果或桃子香味,2,6,6-三甲基-2-环己烯-1,4-二酮有柑橘、茶、烟草香,苯乙烯带有芳香气味,苯乙醛呈有洋水仙的香气,4组蒸煮组中有气味特征的挥发性物质占比分别84.19%、86.57%、86.25%和86.64%,但综合上述氨基酸和感官结果,S-25组氨基酸组成及含量远差于其它组,而S-15组各方面均优于其它蒸煮组,因此得出S-15组品质要优于其它蒸煮组。炒制组(F-5、F-10)所特有的挥发性成分26种,其中苯甲醛有类似苦杏仁的香味,棕榈酸乙酯呈蜡香、果爵和奶油香气,乙酸香叶酯呈玫瑰油与薰衣草油混合香气或苹果香味,2-甲基丁酸乙酯呈苹果皮、菠萝皮和未成熟李子皮香气,2,5-二甲基吡嗪和2,3,5-三甲基吡嗪呈炒花生香气和巧克力、炒果仁、奶油风味,2,3,5,6-四甲基吡嗪有牛肉和猪脂香气和发酵大豆味,4-烯丙基苯甲醚有大茴香似香气,水杨酸甲酯有冬青叶香味,邻甲氧基苯酚呈特殊芳香气味,肉豆蔻酸乙酯呈椰子、鸢尾似香气和蜂蜡味,4-乙基-2-甲氧基苯酚呈香辛料和草药似香气,4-乙基苯酚有木-酚气息和香甜香气,肉桂酸乙酯呈肉桂和草莓香气和甜的蜂蜜香,巴伦西亚橘烯有柑橘似香气,茴香烯呈茴香似香气,对苯二甲醚有苜蓿似香气和酚味以及硬壳果香味,α-蒎烯有松萜特有的气味,反油酸乙酯有花香、果香以及油脂气息。由此可知,炒制组昭通酱中带有特殊香味的物质要明显多于蒸煮组,结合表2感官评分结果,F-10组昭通酱中口感得分28分,香味得分27分,明显高于其它组的得分,说明炒制组昭通酱中的香味更丰富,口感更佳。

    表  4  各组昭通酱中挥发性物质种类分析
    Table  4.  Analysis of volatile compounds in Zhaotong soybean paste
    种类挥发性物质相对含量(%)
    S-10S-15S-20S-25F-5F-10
    酯类6.729.025.835.877.6812.74
    醇类17.2911.9913.8215.8110.2311.31
    烯烃类74.8175.6276.9173.1578.3169.33
    醛类0.161.552.044.540.591.36
    醚类0.450.350.63ND1.821.44
    酮类0.100.580.400.26ND1.48
    酚类NDNDNDND0.761.35
    其它0.470.890.370.370.610.99
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    表  5  不同预处理昭通酱挥发性物质相对含量
    Table  5.  Relative content of volatile compounds in Zhaotong soybean paste with different pretreatments
    CAS分子式名称相对含量(%)气味特征
    S-10S-15S-20S-25F-5F-10
    酯类
    115-95-7C12H20O2乙酸芳樟酯5.326.124.733.973.321.55似橙叶、生梨、薰衣草花清香
    80-26-2C12H20O2乙酸松油酯0.931.140.850.760.760.53木香花香味
    628-97-7C18H36O2棕榈酸乙酯ND0.18ND0.130.341.28呈微蜡香、果爵和奶油香气
    544-35-4C20H36O2(Z,Z)-9,12-十八烷二烯酸乙酯ND0.66ND0.271.374.92DNC
    105-87-3C12H20O2乙酸香叶酯ND0.12ND0.250.11ND玫瑰油与薰衣草油混合后香气、苹果香
    4192-77-2C11H12O2反式-肉桂酸乙酯ND0.39ND0.09NDNDDNC
    112-63-0C19H34O2亚油酸甲酯0.250.15NDNDNDNDDNC
    111-62-6C20H38O2油酸乙酯ND0.15NDND0.4ND呈鲜花香气
    101-97-3C10H12O2苯乙酸乙酯ND0.11NDNDNDND有浓烈而甜的蜂蜜香气
    16409-44-2C12H20O2反-3,7-二甲基-2,6-辛二烯乙酸酯0.22ND0.03NDNDNDDNC
    2462-85-3C19H34O2十八碳-9,12-二烯酸甲酯NDND0.09ND0.340.64DNC
    7619-08-1C20H36O2亚油酸乙酯NDND0.13NDNDNDDNC
    105-54-4C6H12O2丁酸乙酯NDNDND0.240.110.72菠萝芳香气味
    65611-32-7C11H19Cl3O2三氯乙酸壬酯NDNDND0.16NDNDDNC
    7452-79-1C7H14O22-甲基丁酸乙酯NDNDNDND0.260.32苹果皮、菠萝皮和未成熟李子皮香气
    119-36-8C8H8O3水杨酸甲酯NDNDNDND0.160.31冬青叶香味
    124-06-1C16H32O2肉豆蔻酸乙酯NDNDNDND0.110.2椰子和鸢尾似香气和蜂蜡甜味
    103-36-6C11H12O2肉桂酸乙酯NDNDNDND0.210.38肉桂和草莓香气和蜂蜜甜香味
    1191-41-9C20H34O2亚麻酸乙酯NDNDNDND0.190.48DNC
    6114-18-7C20H38O2反油酸乙酯NDNDNDNDND1.41花香、果香以及油脂气息
    醇类
    470-82-6C10H18O桉叶油醇1.750.630.912.291.81.54樟脑气息和清凉的草药味道
    78-70-6C10H18O芳樟醇6.444.644.776.454.235.26类似佛手(香柠檬)香味
    98-55-5C10H18Oα-松油醇1.271.31.361.260.911.3丁香香气
    60-12-8C8H10O苯乙醇2.120.612.190.670.20.35玫瑰花样香气
    536-60-7C10H14O对异丙基苯甲醇0.460.330.490.380.240.23DNC
    118-71-8C6H6O3麦芽醇0.340.320.590.260.2ND焦香奶油糖香气、草莓香味
    17699-16-0C10H18O(2R,5R)-2-甲基-5-丙烷-2-基双环[3.1.0]己烷-2-醇0.320.40.370.22ND0.46DNC
    18679-48-6C10H18O21,3,3-三甲基-2-氧杂双环[2.2.2]
    辛烷-6-醇
    0.20.180.270.14NDNDDNC
    123-51-3C5H12O3-甲基-1-丁醇0.370.160.580.52NDND苹果白兰地香气和辛辣味
    3391-86-4C8H16O1-辛烯-3-醇0.351.190.20.54NDND泥土香味
    562-74-3C10H18O4-萜烯醇2.262.171.73ND1.7ND胡椒香、泥土香和陈腐的木材气
    40716-66-3C15H26O反式-橙花叔醇0.170.060.21NDNDNDDNC
    7299-41-4C10H18O反式β-松油醇NDND0.15NDNDNDDNC
    34995-77-2C10H18O2(E)-呋喃芳樟醇氧化物0.26NDND0.32NDNDDNC
    20126-76-5C10H18O(-)-4-萜品醇NDNDND2.76ND1.74DNC
    589-98-0C8H18O3-辛醇0.1NDNDNDNDND玫瑰和橙子香气,
    有辛辣的脂肪气
    5989-33-3C10H18O2顺-α,α-5-三甲基-5-乙烯基四氢化
    呋喃-2-甲醇
    0.08NDNDNDNDNDDNC
    100-51-6C7H8O苯甲醇0.09NDNDNDNDND稍有芳香气味
    515-00-4C10H16O6,6-二甲基二环[3.1.1]庚-2-烯-2-甲醇0.2NDNDNDNDND有檀木香和清凉薄荷香
    7299-40-3C10H18O1β-甲基-4α-(1-甲基乙烯基)环己醇0.51NDNDNDND0.43DNC
    107-18-6C3H6O丙烯醇NDNDNDND0.76NDDNC
    27644-04-8C10H18O3,3,6-三甲基庚-1,5-二烯-4-醇NDNDNDND0.19NDDNC
    烷烯类
    5989-27-5C10H16(+)萜二烯1.460.590.651.781.340.7呈橙子香气
    99-85-4C10H16γ-松油烯0.990.670.531.571.060.41柑橘和柠檬香气
    637-69-4C9H10O4-甲氧基苯乙烯2.710.661.830.871.081.09DNC
    629-62-9C15H32正十五烷2.123.072.092.130.780.42DNC
    123-35-3C10H16月桂烯0.650.350.651.370.47ND有甜橘味和香脂气
    13474-59-4C15H24(1S,5S,6R)-2,6-二甲基-6-(4-甲基-3-戊烯-1-基)双环[3.1.1]庚-2-烯0.420.490.50.70.25NDDNC
    87-44-5C15H241-石竹烯1.061.340.920.980.52ND丁香似香味
    30021-74-0C15H24γ-依兰油烯0.90.791.120.510.31NDDNC
    104-46-1C10H12O茴香脑57.6362.9663.1857.7569.1665.41茴香、辛香料、甘草的香气
    515-13-9C15H24β-榄香烯0.680.710.630.64NDNDDNC
    112-40-3C12H26十二烷ND0.150.50.33ND0.32DNC
    3338-55-4C10H16(Z)-3,7-二甲基-1,3,6-十八烷三烯0.270.220.17ND0.2NDDNC
    488-97-1C10H161,3,3-三甲基三环[2.2.1.02,6]庚烷ND0.270.45NDNDNDDNC
    99-87-6C10H144-异丙基甲苯ND0.150.03NDNDNDDNC
    629-50-5C13H28正十三烷ND0.070.11NDND0.29DNC
    10219-75-7C15H24佛术烯ND0.54ND0.53NDNDDNC
    3856-25-5C15H24(-)-α-蒎烯0.240.2NDNDNDNDDNC
    25246-27-9C15H24香树烯ND1.77NDNDNDNDDNC
    18252-44-3C15H24(1R,2S,6S,7S,8S)-8-异丙基-1-甲基-3-亚甲基三环[4.4.0.02,7]癸烷ND0.5NDNDNDNDDNC
    473-13-2C15H24α-芹子烯ND0.12NDNDNDNDDNC
    100-42-5C8H8苯乙烯0.31ND0.370.26NDND有芳香气味
    18252-46-5C15H24(1R,5R,6R)-2,6-二甲基-6-(4-甲基戊-3-烯-1-基)双环[3.1.1]庚-2-烯0.14ND0.54NDNDNDDNC
    23986-74-5C15H24(1E,6E,8S)-1-甲基-5-亚甲基-8-(1-甲基乙基)-1,6-环癸二烯0.43ND0.51ND0.23NDDNC
    489-40-7C15H24(-)-α-古芸烯NDND1.86NDNDNDDNC
    129940-62-1C18H36N2O73,10-二羟基-5,8,13,18,23-五氧杂-1,12-二氮杂二环(10.8.5)戊烷NDND0.27NDNDNDDNC
    99-86-5C10H16α-萜品烯0.15NDND0.490.27ND具有柑橘和柠檬似香气
    3387-41-5C10H16桧烯0.92NDND0.860.84NDDNC
    586-62-9C10H16萜品油烯0.24NDND0.30.2ND松木香气、柑橘甜味
    527-84-4C10H14邻异丙基甲苯0.37NDND0.550.24NDDNC
    13877-91-3C10H163,7-二甲基-1,3,6-辛三烯NDNDND0.46NDNDDNC
    3691-12-1C15H24α-愈创木烯NDNDND1.07NDNDDNC
    18172-67-3C10H16(-)-β-蒎烯0.34NDNDNDNDNDDNC
    1560-84-5C21H442-甲基二十烷0.09NDNDNDNDNDDNC
    39029-41-9C15H24γ-杜松烯0.48NDNDNDNDNDDNC
    20071-49-2C15H24(+)-γ-马莲0.09NDNDNDNDNDDNC
    489-39-4C15H24(+)-香橙烯1.88NDNDNDNDNDDNC
    19898-87-4C10H18O1-甲醇,4-(1-甲基乙基)-,(1R,4S)2-环己烯0.24NDNDNDNDNDDNC
    6380-23-0C10H12O23,4-二甲氧基苯乙烯NDNDNDND0.140.21DNC
    4630-07-3C15H24巴伦西亚橘烯NDNDNDND0.21ND柑橘似香气
    4180-23-8C10H12O茴香烯NDNDNDND0.53ND茴香似香气,有甜味
    629-59-4C14H30正十四烷NDNDNDND0.07NDDNC
    80-56-8C10H16α-蒎烯NDNDNDND0.13ND松萜特有的气味
    1184-60-7C3H5F2-氟丙烯NDNDNDND0.28NDDNC
    499-97-8C10H161-亚甲基-4-(1-甲基乙烯基)环己烷NDNDNDNDND0.48DNC
    醛类
    100-52-7C7H6O苯甲醛ND1.330.193.110.591.18似苦杏仁的香味
    590-86-3C5H10O3-甲基丁醛ND0.22ND0.27NDND似苹果或桃子香气
    124-19-6C9H18O壬醛NDNDND0.11ND0.18油脂气味和甜橙气息
    122-78-1C8H8O苯乙醛0.16ND1.321.05NDND有洋水仙的香气
    110-62-3C5H10O正戊醛NDND0.53NDNDND特殊香味
    醚类
    151-10-0C8H10O2间苯二甲醚0.450.350.63NDNDNDDNC
    1515-95-3C9H12O4-乙基苯甲醚NDNDNDND0.560.61DNC
    140-67-0C10H12O4-烯丙基苯甲醚NDNDNDND10.5呈大茴香似香气
    91-16-7C8H10O2邻苯二甲醚NDNDNDND0.210.33DNC
    150-78-7C8H10O2对苯二甲醚NDNDNDND0.05ND甜苜蓿似香气和酚味、硬壳果香
    酮类
    1125-21-9C9H12O22,6,6-三甲基-2-环己烯-1,4-二酮ND0.27ND0.26NDND柑橘、茶、烟草香
    590-90-9C4H8O24-羟基-2-丁酮ND0.31NDNDND1.48DNC
    1073-11-6C7H10O25-乙烯基-5-甲基四氢呋喃-2-酮NDND0.4NDNDNDDNC
    471-15-8C10H16O(一)-宁酮0.1NDNDNDNDNDDNC
    酚类
    90-05-1C7H8O2邻甲氧基苯酚NDNDNDND0.190.31有特殊芳香气味
    2785-89-9C9H12O24-乙基-2-甲氧基苯酚NDNDNDND0.310.52香辛料和草药似香气
    123-07-9C8H10O4-乙基苯酚NDNDNDND0.260.52木-酚气息,轻微香甜香气
    其它
    78259-41-3C14H18O茴香甙0.260.20.37NDNDNDDNC
    4289-95-6C10H11NO3N-甲酰-DL-苯丙氨酸ND0.69NDNDNDNDDNC
    6628-79-1C6H10O33-甲基-4-氧代戊酸NDNDND0.37NDNDDNC
    109-99-9C4H8O四氢呋喃0.21NDNDNDNDNDDNC
    123-32-0C6H8N22,5-二甲基吡嗪NDNDNDND0.250.32炒花生香气和巧克力、奶油风味
    14667-55-1C7H10N22,3,5-三甲基吡嗪NDNDNDND0.130.5可可、巧克力和炒果仁等型香
    1124-11-4C8H12N22,3,5,6-四甲基吡嗪NDNDNDND0.050.17牛肉和猪脂的香气、发酵大豆味、牛奶巧克力风味
    53185-52-7C6H13NO2N,N-二甲基-3-甲氧基丙酰胺NDNDNDND0.18NDDNC
    注:ND表示未检测出;DNC表示未确定。
    下载: 导出CSV 
    | 显示表格

    不同预处理对昭通酱挥发性风味差异和组间样本差异如图2所示,采用PCA多元变量统计分析,图2a可知,各组昭通酱挥发性物质的特征变量99.76%的累计差异被描述,包含99.53%的PCA1和0.23%的PCA2。可明显看出蒸煮组与炒制组的差异相当明显,蒸煮组中蒸煮15 min(S-15)与蒸煮20 min(S-20)之间的差异较小。图2b可知各组昭通酱氨基酸的特征变量66.91%的累计差异被描述,包含44.23%的PCA1和22.68%的PCA2,炒制组(F-10)表现出明显的差异性。

    图  2  各组昭通酱的PCA分析
    Figure  2.  PCA analysis of Zhaotong soybean paste

    食品中各类挥发性风味物质与其呈味特征有着非常关键的联系[39],Wang等[40]优化增味挥发性成分进行了提取,并46种挥发性化合物进行了鉴定,结果表明大多数挥发性化合物的强度,特别是醛类和酯类,与增味感官呈正相关。各挥发性物质种类的相关性聚类情况如图3所示,酚类与无味氨基酸、苦味氨基酸呈显著(P<0.05)负相关性,烷烯类与酮类物质、鲜味氨基酸呈负相关性;醇类与醚类、酚类呈负相关性;酮类与甜味氨基酸、鲜味氨基酸、EAA呈正相关性,与DAA、NEAA呈显著(P<0.05)正相关性,DAA与NEAA呈极显著(P<0.01)正相关性,其它类与酯类呈极显著(P<0.01)正相关性,此结果与表2表4表5的变化基本相符。

    图  3  各组昭通酱的相关性聚类分析
    注:红色代表正相关,蓝色代表负相关;*表示显著性(P<0.05),**表示极显著性(P<0.01)。
    Figure  3.  Correlation cluster analysis of Zhaotong soybean paste

    对不同预处理工艺的昭通酱的感官评分、氨基酸含量和挥发性成分进行研究,并采用PCA多元变量统计分析。其结果表明,不同原料预处理的昭通酱的感官评分、氨基酸和挥发性成分存在明显差异,大豆原料经过180℃翻炒10 min(F-10)处理的昭通酱评分最高,为89分,115 ℃隔水蒸15 min处理组(S-15)次之,为87分。蒸煮处理组与炒制组样品中氨基酸的含量存在明显差异,蒸煮处理的昭通酱中氨基酸主要由赖氨酸、苯丙氨酸、蛋氨酸、酪氨酸、天冬氨酸、丝氨酸和谷氨酸组成,而炒制处理的昭通酱中亮氨酸、缬氨酸、甘氨酸的含量相对较高,蛋氨酸、酪氨酸和丙氨酸相对较低。氨基酸总量最高为S-15处理组,为29.314 mg/g,其中EAA含量14.196 mg/g,DAA含量15.082 mg/g;其次为F-10处理组,为28.570 mg/g,与S-15处理组接近,其中EAA含量13.047 mg/g,DAA含量17.949 mg/g,而且F-10处理组中鲜味氨基酸含量为15.067 mg/g,明显高于其它处理组,而各蒸煮组昭通酱中鲜味、甜味、苦味和无味4类氨基酸含量的差异较小。说明原料蒸煮处理和炒制处理对昭通酱中总氨基酸的影响较小,而对各氨基酸含量的影响较明显,尤其是DAA和鲜味的氨基酸的含量,由结果可知炒制处理能使得昭通豆酱产生更多具有鲜味的氨基酸,丰富了昭通酱的风味。不同预处理的昭通酱在挥发性成分含量与分布之间也表现出较大的差异性,昭通酱中挥发性物质主要以烯烃类、醇类和酯类化合物组成,蒸煮组中醇类化合物相对含量较高,最高为S-10组17.29%,比其它蒸煮组提高了5.98%~7.06%,炒制组中酯类化合物相对含量较高,且产生了酚类化合物,酯类物质相对含量最高是F-10组为12.74%,比其它组高了3.72%~6.91%。结果共检出12种各昭通酱中共有的成分,其中带有茴香、辛香料、甘草香味的茴香脑物质占主导地位,其相对含量分别占比在57.63%~69.16%之间,12种共有成分其主要呈现出香料香、甘草香、果香和花香,共同作用形成了昭通酱共有的基础香味成分。炒制组昭通酱中带有特殊香味的物质要明显多于蒸煮组,结合图1感官评分结果,F-10组昭通酱中口感得分28分,香味得分27分,明显高于其它组的得分,说明炒制组昭通酱中的香味更丰富,口感更佳。结合感官评分、氨基酸含量以及挥发性成分3个指标的相关性及PCA分析可知蒸煮组与炒制组存在一定差异性,且炒制组(F-10)与其它组表现出明显的差异性。酚类与无味氨基酸、苦味氨基酸呈显著负相关性,烷烯类与酮类物质、鲜味氨基酸呈负相关性;醇类与醚类、酚类呈负相关性;酮类与甜味氨基酸、鲜味氨基酸、EAA呈正相关性,与DAA、NEAA呈显著正相关性。

    我国作为制作豆酱的发源地,地方豆酱的酿造工艺各具特色,该研究分析表明不同的原料预处理的昭通酱无论感官、氨基酸含量以及挥发性成分之间都均表现出一定得差异性,从而也说明原料的预处理对豆酱风味品质有一定得影响,至于何种预处理方式为最佳处理方式,还需要结合最终产品整体品质,以及当地消费者口味习惯才能进一步确定,本文比较这些预处理方式对昭通酱品质的影响对改进地方豆酱规模化生产以及推广当地高原特色农产品具有重要意义。

  • 图  1   各组昭通酱中挥发性物质的维恩图

    Figure  1.   Venn diagram of volatile compounds in Zhaotong soybean paste

    图  2   各组昭通酱的PCA分析

    Figure  2.   PCA analysis of Zhaotong soybean paste

    图  3   各组昭通酱的相关性聚类分析

    注:红色代表正相关,蓝色代表负相关;*表示显著性(P<0.05),**表示极显著性(P<0.01)。

    Figure  3.   Correlation cluster analysis of Zhaotong soybean paste

    表  1   昭通酱感官评分标准

    Table  1   Sensory evaluation standard of Zhaotong soybean paste

    感官指标感官评分(分)
    色泽(20分)酱体红棕色,色泽均匀(15~20)酱体棕色,不均匀(11~14)浅棕色或其它颜色,不协调(0~10)
    香气(30分)酱香浓郁,无异香(26~30)酱香稍淡,无异香(21~25)酱香异常且不协调(10~20)
    体态(20分)料液均匀,稀稠适当(15~20)料液均匀度、稀稠度一般(11~14)料液均匀度、稀稠度差(0~10)
    口感(30分)鲜甜味适中,无苦涩味,
    口感协调(26~30)
    鲜甜味稍弱、略有苦涩味或异味,
    轻微不协调(21~25)
    鲜甜味弱,有苦涩味或异味,
    不协调(10~20)
    下载: 导出CSV

    表  2   不同预处理昭通酱的感官评分结果

    Table  2   Sensory evaluation of Zhaotong soybean paste with different pretreatments

    感官指标不同预处理工艺感官评分(分)
    S-10S-15S-20S-25F-5F-10
    色泽酱体红棕色,
    色泽均匀(18)
    酱体红棕色,
    色泽均匀(18)
    酱体红棕色,稍偏暗,
    色泽均匀(18)
    酱体棕褐色,
    色泽均匀(18)
    酱体浅棕色,
    色泽均匀(17)
    酱体浅棕色,
    色泽欠均匀(16)
    香气酱香偏淡,
    无异香(22)
    酱香浓郁,
    无异香(25)
    酱香浓郁,
    无异香(25)
    酱香比较浓郁,持久,无异香(26)酱香偏淡,
    无异香(22)
    酱香浓郁,香味协调,持久且无异香(27)
    体态料液均匀,
    稀稠适当(18)
    料液均匀,
    稀稠适当(18)
    料液均匀,
    稠度较稀(15)
    料液均匀,
    稠度稀(14)
    料液均匀,
    稀稠适当(18)
    料液均匀,
    稀稠适当(18)
    口感鲜甜味一般,
    微弱土腥味,
    口感不协调(23)
    鲜甜味适中,无苦涩味,口感较协调(26)鲜甜味一般,无苦涩味,口感较协调(24)鲜甜味一般,
    微弱土腥味,
    口感不协调(23)
    鲜甜味差,微弱土腥味,口感不协调(22)鲜甜味协调,无苦涩味,口感协调(28)
    总分818782817989
    下载: 导出CSV

    表  3   不同预处理对昭通酱氨基酸的影响

    Table  3   Effect of different pretreatments on amino acids in Zhaotong soybean paste

    种类氨基酸含量(mg/g)呈味
    特征
    S-10S-15S-20S-25F-5F-10
    赖氨酸4.035±0.012a5.122±0.014b3.905±0.011ac3.888±0.018c3.689±0.018c3.618±0.021c无味
    苯丙氨酸#3.332±0.030a3.443±0.021a3.291±0.024a3.113±0.030ab3.178±0.033ab5.432±0.027c鲜味
    亮氨酸1.178±0.005a1.134±0.005ab1.112±0.003b0.943±0.010c0.901±0.008c1.854±0.009d苦味
    异亮氨酸0.020±0.001a0.024±0.002a0.025±0.002a0.023±0.001a0.015±0.001b0.012±0.000b苦味
    蛋氨酸2.912±0.003b3.354±0.005a2.906±0.006b2.918±0.008b2.921±0.009b0.052±0.008c苦味
    缬氨酸0.696±0.001a0.854±0.001b0.643±0.002a0.623±0.000a0.623±0.003a1.865±0.002c苦味
    苏氨酸0.254±0.004a0.265±0.004a0.234±0.004a0.234±0.003a0.232±0.004a0.214±0.004a甜味
    半胱氨酸0.121±0.002a0.446±0.002b0.113±0.002a0.117±0.003a0.116±0.003a0.006±0.002c无味
    酪氨酸#2.653±0.015a2.887±0.011a2.684±0.007a2.689±0.009a2.693±0.008a1.976±0.008b苦味
    天冬氨酸#3.426±0.005a3.543±0.009a3.324±0.011a3.433±0.008a3.443±0.010a4.536±0.008b鲜味
    丝氨酸2.372±0.006a2.472±0.007a2.143±0.010b2.165±0.011b2.156±0.008b2.4372±0.004a甜味
    甘氨酸#0.011±0.002a0.544±0.002b0.654±0.001b0.764±0.001b0.324±0.001c1.901±0.002d甜味
    谷氨酸#2.032±0.010a2.233±0.008a1.653±0.009b1.663±0.007b1.355±0.005c3.123±0.006d鲜味
    丙氨酸#1.056±0.001a2.432±0.002b2.654±0.002b2.344±0.005b2.457±0.000b0.981±0.001c甜味
    组氨酸0.320±0.001a0.435±0.002b0.467±0.002b0.476±0.002c0.487±0.001c0.423±0.000c苦味
    精氨酸0.008±0.000a0.103±0.001b0.112±0.001b0.003±0.000c0.001±0.000c0.14±0.000e苦味
    脯氨酸0.016±0.000a0.023±0.000b0.022±0.001b0.023±0.001b0.021±0.000bND无味
    EAA12.42714.19612.11611.74211.55913.047
    NEAA9.24111.78511.02910.87110.24413.541
    SAA2.7743.3332.7972.8062.8091.982
    DAA12.51015.08214.26014.00613.45017.949
    TAA24.44229.31425.94225.41924.61228.570
    EAA/TAA0.50840.48430.46700.46190.46960.4567
    甜味氨基酸3.6935.7135.6855.5075.1695.533
    鲜味氨基酸8.799.2198.2688.2097.97613.091
    苦味氨基酸7.7878.7917.9497.6757.6416.322
    无味氨基酸4.1725.5914.0404.0283.8263.624
    注:ND表示未检测出;#为呈味氨基酸(DAA);1~7行为必需氨基酸(EAA),8~9行为条件必需氨基酸(SAA),10~17为非必需氨基酸(NEAA);TAA为氨基酸总量。
    下载: 导出CSV

    表  4   各组昭通酱中挥发性物质种类分析

    Table  4   Analysis of volatile compounds in Zhaotong soybean paste

    种类挥发性物质相对含量(%)
    S-10S-15S-20S-25F-5F-10
    酯类6.729.025.835.877.6812.74
    醇类17.2911.9913.8215.8110.2311.31
    烯烃类74.8175.6276.9173.1578.3169.33
    醛类0.161.552.044.540.591.36
    醚类0.450.350.63ND1.821.44
    酮类0.100.580.400.26ND1.48
    酚类NDNDNDND0.761.35
    其它0.470.890.370.370.610.99
    下载: 导出CSV

    表  5   不同预处理昭通酱挥发性物质相对含量

    Table  5   Relative content of volatile compounds in Zhaotong soybean paste with different pretreatments

    CAS分子式名称相对含量(%)气味特征
    S-10S-15S-20S-25F-5F-10
    酯类
    115-95-7C12H20O2乙酸芳樟酯5.326.124.733.973.321.55似橙叶、生梨、薰衣草花清香
    80-26-2C12H20O2乙酸松油酯0.931.140.850.760.760.53木香花香味
    628-97-7C18H36O2棕榈酸乙酯ND0.18ND0.130.341.28呈微蜡香、果爵和奶油香气
    544-35-4C20H36O2(Z,Z)-9,12-十八烷二烯酸乙酯ND0.66ND0.271.374.92DNC
    105-87-3C12H20O2乙酸香叶酯ND0.12ND0.250.11ND玫瑰油与薰衣草油混合后香气、苹果香
    4192-77-2C11H12O2反式-肉桂酸乙酯ND0.39ND0.09NDNDDNC
    112-63-0C19H34O2亚油酸甲酯0.250.15NDNDNDNDDNC
    111-62-6C20H38O2油酸乙酯ND0.15NDND0.4ND呈鲜花香气
    101-97-3C10H12O2苯乙酸乙酯ND0.11NDNDNDND有浓烈而甜的蜂蜜香气
    16409-44-2C12H20O2反-3,7-二甲基-2,6-辛二烯乙酸酯0.22ND0.03NDNDNDDNC
    2462-85-3C19H34O2十八碳-9,12-二烯酸甲酯NDND0.09ND0.340.64DNC
    7619-08-1C20H36O2亚油酸乙酯NDND0.13NDNDNDDNC
    105-54-4C6H12O2丁酸乙酯NDNDND0.240.110.72菠萝芳香气味
    65611-32-7C11H19Cl3O2三氯乙酸壬酯NDNDND0.16NDNDDNC
    7452-79-1C7H14O22-甲基丁酸乙酯NDNDNDND0.260.32苹果皮、菠萝皮和未成熟李子皮香气
    119-36-8C8H8O3水杨酸甲酯NDNDNDND0.160.31冬青叶香味
    124-06-1C16H32O2肉豆蔻酸乙酯NDNDNDND0.110.2椰子和鸢尾似香气和蜂蜡甜味
    103-36-6C11H12O2肉桂酸乙酯NDNDNDND0.210.38肉桂和草莓香气和蜂蜜甜香味
    1191-41-9C20H34O2亚麻酸乙酯NDNDNDND0.190.48DNC
    6114-18-7C20H38O2反油酸乙酯NDNDNDNDND1.41花香、果香以及油脂气息
    醇类
    470-82-6C10H18O桉叶油醇1.750.630.912.291.81.54樟脑气息和清凉的草药味道
    78-70-6C10H18O芳樟醇6.444.644.776.454.235.26类似佛手(香柠檬)香味
    98-55-5C10H18Oα-松油醇1.271.31.361.260.911.3丁香香气
    60-12-8C8H10O苯乙醇2.120.612.190.670.20.35玫瑰花样香气
    536-60-7C10H14O对异丙基苯甲醇0.460.330.490.380.240.23DNC
    118-71-8C6H6O3麦芽醇0.340.320.590.260.2ND焦香奶油糖香气、草莓香味
    17699-16-0C10H18O(2R,5R)-2-甲基-5-丙烷-2-基双环[3.1.0]己烷-2-醇0.320.40.370.22ND0.46DNC
    18679-48-6C10H18O21,3,3-三甲基-2-氧杂双环[2.2.2]
    辛烷-6-醇
    0.20.180.270.14NDNDDNC
    123-51-3C5H12O3-甲基-1-丁醇0.370.160.580.52NDND苹果白兰地香气和辛辣味
    3391-86-4C8H16O1-辛烯-3-醇0.351.190.20.54NDND泥土香味
    562-74-3C10H18O4-萜烯醇2.262.171.73ND1.7ND胡椒香、泥土香和陈腐的木材气
    40716-66-3C15H26O反式-橙花叔醇0.170.060.21NDNDNDDNC
    7299-41-4C10H18O反式β-松油醇NDND0.15NDNDNDDNC
    34995-77-2C10H18O2(E)-呋喃芳樟醇氧化物0.26NDND0.32NDNDDNC
    20126-76-5C10H18O(-)-4-萜品醇NDNDND2.76ND1.74DNC
    589-98-0C8H18O3-辛醇0.1NDNDNDNDND玫瑰和橙子香气,
    有辛辣的脂肪气
    5989-33-3C10H18O2顺-α,α-5-三甲基-5-乙烯基四氢化
    呋喃-2-甲醇
    0.08NDNDNDNDNDDNC
    100-51-6C7H8O苯甲醇0.09NDNDNDNDND稍有芳香气味
    515-00-4C10H16O6,6-二甲基二环[3.1.1]庚-2-烯-2-甲醇0.2NDNDNDNDND有檀木香和清凉薄荷香
    7299-40-3C10H18O1β-甲基-4α-(1-甲基乙烯基)环己醇0.51NDNDNDND0.43DNC
    107-18-6C3H6O丙烯醇NDNDNDND0.76NDDNC
    27644-04-8C10H18O3,3,6-三甲基庚-1,5-二烯-4-醇NDNDNDND0.19NDDNC
    烷烯类
    5989-27-5C10H16(+)萜二烯1.460.590.651.781.340.7呈橙子香气
    99-85-4C10H16γ-松油烯0.990.670.531.571.060.41柑橘和柠檬香气
    637-69-4C9H10O4-甲氧基苯乙烯2.710.661.830.871.081.09DNC
    629-62-9C15H32正十五烷2.123.072.092.130.780.42DNC
    123-35-3C10H16月桂烯0.650.350.651.370.47ND有甜橘味和香脂气
    13474-59-4C15H24(1S,5S,6R)-2,6-二甲基-6-(4-甲基-3-戊烯-1-基)双环[3.1.1]庚-2-烯0.420.490.50.70.25NDDNC
    87-44-5C15H241-石竹烯1.061.340.920.980.52ND丁香似香味
    30021-74-0C15H24γ-依兰油烯0.90.791.120.510.31NDDNC
    104-46-1C10H12O茴香脑57.6362.9663.1857.7569.1665.41茴香、辛香料、甘草的香气
    515-13-9C15H24β-榄香烯0.680.710.630.64NDNDDNC
    112-40-3C12H26十二烷ND0.150.50.33ND0.32DNC
    3338-55-4C10H16(Z)-3,7-二甲基-1,3,6-十八烷三烯0.270.220.17ND0.2NDDNC
    488-97-1C10H161,3,3-三甲基三环[2.2.1.02,6]庚烷ND0.270.45NDNDNDDNC
    99-87-6C10H144-异丙基甲苯ND0.150.03NDNDNDDNC
    629-50-5C13H28正十三烷ND0.070.11NDND0.29DNC
    10219-75-7C15H24佛术烯ND0.54ND0.53NDNDDNC
    3856-25-5C15H24(-)-α-蒎烯0.240.2NDNDNDNDDNC
    25246-27-9C15H24香树烯ND1.77NDNDNDNDDNC
    18252-44-3C15H24(1R,2S,6S,7S,8S)-8-异丙基-1-甲基-3-亚甲基三环[4.4.0.02,7]癸烷ND0.5NDNDNDNDDNC
    473-13-2C15H24α-芹子烯ND0.12NDNDNDNDDNC
    100-42-5C8H8苯乙烯0.31ND0.370.26NDND有芳香气味
    18252-46-5C15H24(1R,5R,6R)-2,6-二甲基-6-(4-甲基戊-3-烯-1-基)双环[3.1.1]庚-2-烯0.14ND0.54NDNDNDDNC
    23986-74-5C15H24(1E,6E,8S)-1-甲基-5-亚甲基-8-(1-甲基乙基)-1,6-环癸二烯0.43ND0.51ND0.23NDDNC
    489-40-7C15H24(-)-α-古芸烯NDND1.86NDNDNDDNC
    129940-62-1C18H36N2O73,10-二羟基-5,8,13,18,23-五氧杂-1,12-二氮杂二环(10.8.5)戊烷NDND0.27NDNDNDDNC
    99-86-5C10H16α-萜品烯0.15NDND0.490.27ND具有柑橘和柠檬似香气
    3387-41-5C10H16桧烯0.92NDND0.860.84NDDNC
    586-62-9C10H16萜品油烯0.24NDND0.30.2ND松木香气、柑橘甜味
    527-84-4C10H14邻异丙基甲苯0.37NDND0.550.24NDDNC
    13877-91-3C10H163,7-二甲基-1,3,6-辛三烯NDNDND0.46NDNDDNC
    3691-12-1C15H24α-愈创木烯NDNDND1.07NDNDDNC
    18172-67-3C10H16(-)-β-蒎烯0.34NDNDNDNDNDDNC
    1560-84-5C21H442-甲基二十烷0.09NDNDNDNDNDDNC
    39029-41-9C15H24γ-杜松烯0.48NDNDNDNDNDDNC
    20071-49-2C15H24(+)-γ-马莲0.09NDNDNDNDNDDNC
    489-39-4C15H24(+)-香橙烯1.88NDNDNDNDNDDNC
    19898-87-4C10H18O1-甲醇,4-(1-甲基乙基)-,(1R,4S)2-环己烯0.24NDNDNDNDNDDNC
    6380-23-0C10H12O23,4-二甲氧基苯乙烯NDNDNDND0.140.21DNC
    4630-07-3C15H24巴伦西亚橘烯NDNDNDND0.21ND柑橘似香气
    4180-23-8C10H12O茴香烯NDNDNDND0.53ND茴香似香气,有甜味
    629-59-4C14H30正十四烷NDNDNDND0.07NDDNC
    80-56-8C10H16α-蒎烯NDNDNDND0.13ND松萜特有的气味
    1184-60-7C3H5F2-氟丙烯NDNDNDND0.28NDDNC
    499-97-8C10H161-亚甲基-4-(1-甲基乙烯基)环己烷NDNDNDNDND0.48DNC
    醛类
    100-52-7C7H6O苯甲醛ND1.330.193.110.591.18似苦杏仁的香味
    590-86-3C5H10O3-甲基丁醛ND0.22ND0.27NDND似苹果或桃子香气
    124-19-6C9H18O壬醛NDNDND0.11ND0.18油脂气味和甜橙气息
    122-78-1C8H8O苯乙醛0.16ND1.321.05NDND有洋水仙的香气
    110-62-3C5H10O正戊醛NDND0.53NDNDND特殊香味
    醚类
    151-10-0C8H10O2间苯二甲醚0.450.350.63NDNDNDDNC
    1515-95-3C9H12O4-乙基苯甲醚NDNDNDND0.560.61DNC
    140-67-0C10H12O4-烯丙基苯甲醚NDNDNDND10.5呈大茴香似香气
    91-16-7C8H10O2邻苯二甲醚NDNDNDND0.210.33DNC
    150-78-7C8H10O2对苯二甲醚NDNDNDND0.05ND甜苜蓿似香气和酚味、硬壳果香
    酮类
    1125-21-9C9H12O22,6,6-三甲基-2-环己烯-1,4-二酮ND0.27ND0.26NDND柑橘、茶、烟草香
    590-90-9C4H8O24-羟基-2-丁酮ND0.31NDNDND1.48DNC
    1073-11-6C7H10O25-乙烯基-5-甲基四氢呋喃-2-酮NDND0.4NDNDNDDNC
    471-15-8C10H16O(一)-宁酮0.1NDNDNDNDNDDNC
    酚类
    90-05-1C7H8O2邻甲氧基苯酚NDNDNDND0.190.31有特殊芳香气味
    2785-89-9C9H12O24-乙基-2-甲氧基苯酚NDNDNDND0.310.52香辛料和草药似香气
    123-07-9C8H10O4-乙基苯酚NDNDNDND0.260.52木-酚气息,轻微香甜香气
    其它
    78259-41-3C14H18O茴香甙0.260.20.37NDNDNDDNC
    4289-95-6C10H11NO3N-甲酰-DL-苯丙氨酸ND0.69NDNDNDNDDNC
    6628-79-1C6H10O33-甲基-4-氧代戊酸NDNDND0.37NDNDDNC
    109-99-9C4H8O四氢呋喃0.21NDNDNDNDNDDNC
    123-32-0C6H8N22,5-二甲基吡嗪NDNDNDND0.250.32炒花生香气和巧克力、奶油风味
    14667-55-1C7H10N22,3,5-三甲基吡嗪NDNDNDND0.130.5可可、巧克力和炒果仁等型香
    1124-11-4C8H12N22,3,5,6-四甲基吡嗪NDNDNDND0.050.17牛肉和猪脂的香气、发酵大豆味、牛奶巧克力风味
    53185-52-7C6H13NO2N,N-二甲基-3-甲氧基丙酰胺NDNDNDND0.18NDDNC
    注:ND表示未检测出;DNC表示未确定。
    下载: 导出CSV
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  • 收稿日期:  2021-06-14
  • 网络出版日期:  2021-12-15
  • 刊出日期:  2022-02-14

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