采用高效液相色谱法、氨基酸分析仪和固相微萃取-气质联用方法分析酱油有机酸、游离氨基酸和挥发性风味物质,以及酱油各项理化指标。结果表明,中日两国酱油中氨基酸态氮存在显著性差异(P<0.05);两国酱油中均检测到7种有机酸,其中谷氨酸、甘氨酸、赖氨酸、精氨酸存在显著性差异(P<0.05);两国酱油样品差异挥发性风味物质共17种,其中乙酸乙酯、2-苯乙醇、3-甲基-1-丁醇、乙醇、2-甲基-1-丁醛和2-甲基-1-丁醇是中日两国酱油香味差异的关键成分。
The organic acids, free amino acids, volatile flavor compounds, as well as the physical and chemical indexes of soy sauce, were analyzed by high performance liquid chromatography, amino acid analyzer and solid phase microextraction-mass spectrometry. The results showed that there were significant differences in amino acid nitrogen between Chinese and Japanese soy sauce (P<0.05), however, the salinity, pH, total acid, total nitrogen and reducing sugar were not significantly different. Seven kinds of organic acids were detected in soy sauce including tartaric acid, formic acid, malic acid, lactic acid, acetic acid, citric acid and succinic acid. The content of glutamic acid, glycine, lysine and arginine had significant differences (P<0.05). 17 kinds of different volatile flavor compounds in soy sauce samples from China and Japan were found by orthogonal partial least squares discrimination analysis including ethylbenzene, 1-ethyl-4-methyl-benzene, 1,3-diethyl-benzene, 1,2,3-trimethyl-benzene, ethyl acetate, ethyl linoleate, butyric acid Butyl ester, 2-phenylethanol, 1-butanol, 2,3-butanediol, 2-methyl-1-butanol, 3-methyl-1-butanol, ethanol, 2-methyl-1-Butyraldehyde, 1,2,4-trimethyl-benzene, o-xylene, p-xylene. According to the odor activity value and the flavor dilution factor, ethyl acetate, 2-phenylethanol, 3-methyl-1-butanol, ethanol, 2-methyl-1-butanal and 2-methyl-1-butanol were the key compounds that showed the difference in soy sauce flavor between China and Japan.
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