【摘要】 为了探究传统发酵黄豆酱特殊风味的来源，提高工业生产黄豆酱的风味品质，采集了东北地区传统发酵和工业生产黄豆酱样品共49份，采用高效液相色谱和固相微萃取-气相色谱-质谱联用技术对样品中的有机酸、氨基酸及挥发性风味物质进行测定，并通过正交偏最小二乘法判别分析获得对两类样品差异有主要影响的风味物质。结果表明，传统发酵黄豆酱中的有机酸和挥发性风味物质含量显著高于工业生产黄豆酱，且种类更加丰富，而氨基酸含量略低于工业生产黄豆酱；乳酸、乙酸、苹果酸、谷氨酸、丙氨酸、醇类、酯类和酸类可能是导致两类样品风味差异的主要物质。研究结果为工业生产黄豆酱风味多样化及品质提高提供了方向。更多还原

【Abstract】 In order to explore the material sources of the special flavor of traditionally fermented soybean paste and improve the flavor quality of industrially produced soybean paste, 49 samples collected from Northeast China were involved in this research. High performance liquid chromatography and solid phase microextraction-gas chromatography-mass spectrometry were used to analyse the organic acid, amino acid and volatile flavor compound in the samples. The flavor compounds that had a major impact on the differences soybean paste were significantly higher than those in industrially produced soybean paste, and a wider variety of flavor compounds was found in traditionally fermented soybean paste. Whereas,the amino acid content was lower in traditionally fermented soybean between traditionally fermented and industrially produced soybean pastes were obtained by the orthogonal partial least squares discriminant analysis. The results showed that the contents of organic acid and volatile flavor compound in traditionally fermented paste than that in industrially produced soybean paste. Lactic acid, acetic acid, malic acid, glutamic acid, alanine, alcohols, esters, and acids may be the main compounds responsible for the flavor differences between traditionally fermented and industrially produced soybean pastes. The results of this study provide directions for flavor diversification and quality improvement of industrially produced soybean paste.更多还原