【摘要】 酱油是中国传统的调味品，酱香独特，滋味鲜美，是中式菜肴中最主要的调味佐料之一，其具有丰富饱满的鲜、甜、咸、酸等口感。随着现代科技的发展，人们对酿造酱油中的营养成分和呈味物质进行了大量的研究，文章主要综述了酿造酱油的呈味物质及其来源分析等，为后续研究酿造酱油呈味物质和品质提升提供了一定的理论基础。更多还原

【Abstract】 Soy sauce is a traditional condiment in China with unique flavor and delicious taste. It is one of the most important condiments in Chinese cuisine, and has rich and full tastes of umami, sweetness, saltiness and sourness. With the development of modern science and technology, people have done a lot of research on the nutrients and flavoring substances in brewed soy sauce. In this paper, the analysis of flavoring substances of brewed soy sauce and their sources is mainly reviewed, which has provided a certain theoretical basis for the subsequent research on flavoring substances and quality improvement of brewed soy sauce.更多还原