酱油关键风味物质及其功能与发酵工艺研究进展

朱莉 , 许长华

doi:10.13995/j.cnki.11-1802/ts.015947

食品与发酵工业 >

2018 , Vol. 44 >Issue 6: 287 - 292

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.015947

酱油关键风味物质及其功能与发酵工艺研究进展

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(上海海洋大学食品学院，上海水产品加工及贮藏工程技术研究中心，农业部水产品贮藏保鲜质量安全风险评估实验室(上海)，国家淡水水产品加工技术研发分中心(上海)，上海，201306)

网络出版日期: 2018-08-02

基金资助

十三五国家重点研发计划项目(2016YFD0401501);水产品加工前原料的质量鉴别和控制技术研究与示范项目(2015BAD17B01);鲜活鱼类标识与贝类控菌技术装置研发及虾黑变控制与品质评价技术研究项目(2015BAD17B02);自然科学基金(No.31401571)

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Research advances on the key flavor substance of soy sauce and its functions and fermentation technology

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(Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China)

Online published: 2018-08-02

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摘要

国内外对酱油的需求量日益增多，酱油发酵工艺不同导致关键风味物质和功能不尽相同。文中将国内外酱油发酵工艺、酱油风味与功能方面的研究进展进行综述，并对其科学研究方向进行总结和展望，以期对国内外酱油风味和工艺改善和优化研究提供参考。

关键词： 酱油; 发酵工艺; 风味; 酱油功能; 研究进展

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朱莉 , 许长华 . 酱油关键风味物质及其功能与发酵工艺研究进展[J]. 食品与发酵工业, 2018 , 44(6) : 287 -292 . DOI: 10.13995/j.cnki.11-1802/ts.015947

Abstract

The demand of soy sauce is increasing in domestic and overseas, and different soy sauce fermentation processes lead to different key flavor substances and functions. The research progress of the domestic and foreign soy sauce fermentation technology, soy sauce flavor and functions were summarized. The prospects of scientific research were reviewed to provide a reference for improvement and optimization of the domestic and foreign soy sauce flavor and technology.

Key words： soy sauce; fermentation technology; flavor; soy sauce function; research technology

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