【摘要】 采用气相色谱-质谱(GC/MS)的分析方法,对传统自然发酵制作的浏阳豆豉中挥发性成分进行分析。共鉴定出包括酯类(10)、吡嗪类(5)、醇类(5)、酸类(4)、酚类(1)、醛类(4)等9类44个化合物。在挥发性成分中与风味密切相关的且含量较高的是酯类(33.03%)、酸类(20.19%)、吡嗪类(12.96%)。吡嗪类物质的存在证实风味形成与美拉德反应密切相关。更多还原

【Abstract】 Volatile components of Liuyang douchi produced by traditional nature fermentation were extracted and analyzed by gas chromatography-mass spectrometry(GC/MS).44 volatile compounds were identified,which contained 9 classes of compounds including esters(10),pyrazines(5),alcohols(5),acids(4),aldehydes(4) and phenols(1).Esters,acids and pyrazines play important roles in the flavor of Liuyang douchi.The content of esters,acids and pyrazines was 33.03%,20.19% and 12.96%,respectively.The existence of pyrazines compounds,a class of representative aroma components,could demonstrate that the flavor development was related to Maillard reaction.更多还原