[1] LERTSIRI S, WANAKHACHORNKRAI P, ASSAVANIG A,et al.Volatile flavor compounds and flavor profiles of Thai soy sauce[M].Chemistry,Texture,and Flavor of Soy.American Chemical Saiety,2010:375-387.
[2] FENG Yunzi, CAI Yu, SUN-WATERHOUSE D,et al. Reducing the influence of the thermally induced reactions on the determination of aroma-active compounds in soy sauce using SDE and GC-MS/O [J].Food Analytical Methods, 2017,10(4): 931-942.
[3] SASAKI M, NUNOMURA N, MATSUDO T. Biosynthesis of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2fl)-furanone by yeasts [J].Journal of Agriculture and Food Chemistry,1991,39(5): 934-938.
[4] KIHARA K.The aroma of soy sauce.I.The volatile ingredients [J].Kogyo Kagaku Zasshi,1940,43:403.
[5] SASAKI M, NUNOMURA N. The minor flavor constituents of soy sauce[J].Kagaku Kogyo,1978,29(10): 1 049-1 059.
[6] HARADA R, YUZUKI M, ITO K, et al.Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation[J].Journal of Bioscience and Bioengineering,2017,123(2):203-208.
[7] 高仪卿.酱油分析法[J].化学世界,1953 (2):67-69.
[8] 高仪卿.酱油分析法(续)[J].化学世界,1953 (3): 99-101.
[9] 王荣民,陈海昌,施与文.酱油香气气相色谱分析的初步探讨[J].中国调味品,1980 (5):16-19.
[10] 朱志鑫,吴惠勤,黄晓兰.酱油香气成分GC/MS分析[J].食品研究与开发,2007,28(12):135-138.
[11] 李剑政,陈玲,杨文彬,等.日本大豆酱油香气成分研究[C].中国香料香精学术研讨会.广州:中国香料香精化妆品工业协会,2004:55-58.
[12] 熊芳媛,蔡明招,吴惠勤.酱油香气成分的研究—头油和生抽香气成分的比较[J].中国酿造,2008 (5):51-55.
[13] 赵谋明,许瑜,苏国万,等.不同淀粉质原料对高盐稀态酱油香气品质的影响[J].现代食品科技,2018,34(6):1-13.
[14] JIA Zheng, WU Chongde, HUANG Jun, et al.Analysis of volatile compounds in Chinese soy sauces moromi cultured by different fermentation processes [J].Food Science and Biotechnology,2013,22(3):605-612.
[15] POLLIEN P, CHAINTREAU A. Simultaneous distillation-extraction:Theoretical model and development of a preparative unit [J].Analytical Chemistry,1997,69(16):3 285-3 292.
[16] 刘巍,刘娜,吕丽.固相微萃和同时蒸馏萃取分析酱油挥发性组分的比较[J].中国调味品,2015,40(12):114-117;122.
[17] 冯笑军,吴惠勤,黄晓兰,等.气相色谱-质谱对天然酿造酱油与配制酱油香气成分的分析比较[J].分析测试学报,2009,28(6):661-665;670.
[18] 高献礼,赵谋明,崔春,等.高盐稀态酱油挥发性风味物质的分离与鉴定[J].华南理工大学学报(自然科学版),2009,37(10):117-123.
[19] SONG Youngran, JEONG Doyoun, BAIKS Angho. Monitoring of yeast communities and volatile flavor changes during traditional Korean soy sauce fermentation [J].Journal of Food Science,2015,80(9):M2 005-M2 014.
[20] ENGEL W, BAHR W, SCHIEBERLE P. Solvent assisted flavor evaporation- a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices [J].European Food Research and Technology,1999,209(3-4):237-241.
[21] STEINHAUS P, SCHIEBERLE P. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science [J].Journal of Agriculture and Food Science,2007,55 (15):6 262-6 269.
[22] KANEKO S, KUMAZAWA K, NISHIMURA O.Comparison of key aroma compounds in five different types of Japanese soy sauces by aroma extract dilution Analysis (AEDA)[J].Journal of Agriculture and Food Chemistry,2012,60(15):3 831-3 836.
[23] KANEKO S, KUMAZAWA K, NISHIMURA O. Studies on the key aroma compounds in raw(unheated) and heated Japanese soy sauce[J].Journal of Agriculture and Food Chemistry,2013,61(14):3 396-3 402.
[24] 张欢欢,耿予欢,李国基.黄豆酱油与黑豆酱油基本成分、抗氧化活性及其风味物质的比较[J].现代食品科技,2018,34(6): 1-11.
[25] 傅若农.固相微萃取(SPME)近几年的发展[J].分析试验室,2015,34(5): 602-620.
[26] 严留俊,张艳芳,陶文沂,等.顶空固相微萃取-气相色谱-质谱法快速测定酱油中的挥发性风味成分[J].色谱,2008,26(3):285-291.
[27] 张艳芳,陶文沂.两种发酵酱油风味物质的分析研究[J].精细化工,2008,25(5):486-490.
[28] FENG Yunzi, CAI Yu, SU Guowan,et al. Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China [J].Food Chemistry,2014,145:126-134.
[29] MENG Qi, IMAMURA M, KATAYAMA H, et al. Key compounds contributing to the fruity aroma characterization in Japanese raw soy sauce[J].Bioscience,Biotechnology,and Biochemistry,2017,81(10):1 984-1 989.
[30] 王春玲,刘卓,綦伟,等.耐盐酱油酵母产香气成分的动态分析[J].中国酿造,2008,27(5):16-19.
[31] 陈吉泰,李美华,仉金玲.酱油中香气成分分析[J].中国酿造,1987,6(3):24-30.
[32] 杨景田,顾国兴,金锡华,等.酱油辐照灾菌后的风味改善研究[J].中国调味品,1987 (1):13-17.
[33] PANG Xueli, CAO Jianmin, WANG Dabin, et al. Identification of ginger (Zingiber offocinale Roscoe) volatiles and localization of aroma-active constituents by GC-olfactometry[J].Journal of Agriculture and Food Chemistry,2017,65(20):4 140-4 145.
[34] 江津津,曾庆孝,朱志伟,等.潮汕鱼酱油中香气活性化合物的研究[J].食品科技,2010,35(8):294-293;300.
[35] 杨峥,李连生,邓旭,等.酱油中香气成分的剖析[J].食品与发酵工业,1990,16(2):18-24.
[36] 刘非,杜丽平,肖冬光.酱油挥发性成分固相微萃取条件的优化[J].食品与发酵工业,2017,43(7):70-75.
[37] 陈敏,蒋予箭,张海珍,等.酿造酱油挥发性风味成分测定方法的建立与组成比较[J].中国食品学报,2011,11(3):197-204.
[38] 杨荣,吴惠勤,黄晓兰,等.酿造酱油和酸水解植物蛋白调味液特征挥发性成分分析[J].精细化工,2013,30 (2):187-192.
[39] 程劲松,王承明,丁晖,等.固相微萃取气相色谱测定酱油香味成分条件的优化[J].食品工业科技,2008,29(1):69-71.
[40] 童佳,赵国忠,赵建新,等.米曲霉发酵高盐稀态酱油过程中典型挥发性风味物质的形成[J].中国酿造,2017,36(5):22-29.
[41] SUN Shuyang, JIANG Wenguang, ZHAO Yuping.Profile of volatile compounds in 12 Chinese soy sauces produced by a high-salt-diluted state fermentation [J].Journal of the Institute of Brewing,2010,16(3):316-328.
[42] MENG Q, KITAGAWA R, IMAMURA M,et al.Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce [J].Bioscience,Biotechnology,and Biochemistry,2017,81(1):168-172.
[43] BREVARD H,CACHET T,CHAINTREAU A,et al..Statement on the identification in nature of flavouring substances,made by the working group on methods of analysis of the international organization of the flavour industry (IOFI)[J].Flavour Fragrance Journal,2006,21(1):185.
[44] 施思,蒋予箭,张海珍.温度对高盐稀态酱油风味物质的影响[J].中国调味品,2015,40(8):69-73.
[45] 周尚庭,康文丽,陈亮,等.一种高盐稀态酿造酱油中3-甲硫基丙醇的定量分析方法:中国,201810224978[P].2018-08-24.
[46] HUANG Jia, LIU Yuping, YANG Wenxi,et al.Characterization of the potent odorants contributing to the characteristic aroma of Beijing douzhi by gas chromatography-olfactometry,quantitative analysis,and odor activity value[J].Journal of Agricultural and Food Chemistry,2018,66(3):689-694.
[47] KELLY L E,CADWALLAD K R. Identification and quantitation of potent odorants in spearmint oils[J].Journal of Agricultural and Food Chemistry,2018,66(10):2 414-2 421.