【摘要】 为探究灭菌对酱油品质及风味的影响，该研究以自然发酵酱油及鲁氏接合酵母（Zygosaccharomyces rouxii）及多变假丝酵母（Candida versatilis）（1∶1）强化发酵酱油为研究对象，通过常规检测方法、高效液相色谱（HPLC）及顶空固相微萃取-气相色谱质谱（HS-SPME-GC-MS）分析灭菌（90℃、20 min）前后自然发酵酱油样品（N₀、N₁）及酵母强化发酵酱油样品（F₀、F₁）的理化指标、有机酸、游离氨基酸含量及挥发性风味成分，并对检测结果进行偏最小二乘-判别分析（PLS-DA）。结果表明，灭菌后自然发酵及酵母强化发酵酱油样品（N₁、F₁）的总酸、氨基酸态氮及还原糖含量增加，乙醇含量降低；样品F₀、F₁有机酸、游离氨基酸含量分别为3 553.25 mg/100 mL、3 486.67 mg/100 mL;6 753.35 mg/100 mL、6 306.76 mg/100 mL，均高于样品N₀、N₁中有机酸、游离氨基酸含量（2 804.97 mg/100 mL、2 832.39 mg/100 mL;4 913.20 mg/100 mL、4 802.95 mg/100 mL）。样品N₀、N₁、F₀、F₁共检出63种挥发性风味成分，其中样品F₁检出挥发性成分最丰富（50种），且油酸乙酯、5-乙基-4-羟基-2-甲基-3（2H）-呋喃酮等特征香气物质增加，酵母强化发酵酱油灭菌处理可一定程度上强化酱油特征风味。更多还原

【Abstract】 To explore the effect of sterilization on the quality and flavor of soy sauce, using natural fermented soy sauce samples and yeast-fortified soy sauce fermented by Zygosaccharomyces and Candida versatilis（1∶1） as the research objects, the physicochemical indexes, organic acid, free amino acid contents and volatile flavor components of the naturally fermented soy sauce samples（N₀, N₁） and yeast-fortified fermented soy sauce samples（F₀, F₁） before and after sterilization（90 ℃、20 min） were analyzed by conventional detection methods, high performance liquid chromatography（HPLC）,and headspace solid-phase microextraction-gas chromatography-mass spectrometry（HS-SPME-GC-MS）, and partial least squares-discriminant analysis（PLS-DA） was carried out based detection results. The results showed that the total acid, amino acid nitrogen, and reducing sugar contents of natural fermented and yeast-fortified fermented soy sauce samples（N₁、F₁） after sterilization increased, while ethanol content decreased. The contents of organic acid and free amino acid of samples F₀ and F₁ were 3 553.25 mg/100 ml, 3 486.67 mg/100 ml; 6 753.35 mg/100 ml, 6 306.76 mg/100 ml respectively, which were both higher than the contents of organic acid and free amino acid contents of samples N₀ and N₁（2 804.97 mg/100 mL,2 832.39 mg/100 mL; 4 913.20 mg/100 ml, 4 802.95 mg/100 ml）. A total of 63 volatile flavor components were detected in samples N₀, N₁, F₀ and F₁. Among them, the volatile flavor components of sample F₁ was the most abundant（50）, and the characteristic aroma substances such as ethyl oleate and 5-ethyl-4-hydroxy-2-methyl-3（2H）-furanone increased, the sterilization treatment of yeast-fortified fermented soy sauce could to a certain extent enhance the characteristic flavor of soy sauce.更多还原