【摘要】 采用常规检测方法、气相色谱-离子迁移谱（GC-IMS）、全二维气相色谱-飞行时间质谱（GC×GC-TOF-MS）以及感官评价对湖南传统高盐稀态酱油（编号为LOP1）和广东高盐稀态酱油（编号为HAY、LKJ）的理化指标、挥发性风味物质及感官特性进行分析，并结合层次聚类分析（HCA）和主成分分析（PCA）进行差异分析。结果表明，样品LOP1的全氮、还原糖和无盐固形物（8.87 g/100 mL、22.87 g/100 mL、21.8%）显著高于样品HAY、LKJ(4.07 g/100 mL、17.03 g/100 mL、17.40%;5.47 g/100 mL、17.90 g/100 mL、17.50%)(P<0.05)，样品LOP1和LKJ氨基酸态氮（0.87 g/100 mL、0.85 g/100 mL）略低于样品HAY(0.93 g/100 mL)。GC-IMS检测结果显示，样品HAY、LKJ中醇类含量较高，而样品LOP1中酯类和含硫化合物含量较高。样品LOP1、HAY、LKJ中分别共鉴定出挥发性风味物质280种、245种、256种，样品LOP1中酸类和呋喃类化合物含量明显高于样品HAY、LKJ。HCA和PCA结果表明，不同地区高盐稀态酱油挥发性风味物质的差异显著。感官评价结果显示，样品LOP1在酸香、麦芽香、焦香、酱香以及咸味、甜味、酸味、苦味、厚味等方面强度均优于样品HAY、LKJ，而样品HAY、LKJ表现出较强的醇香。更多还原

【Abstract】 The physicochemical indexes, volatile flavor compounds and sensory characteristics of Hunan traditional high-salt dilute-state soy sauce(numbered as LOP1) and Guangdong high-salt dilute-state soy sauce(numbered as HAY and LKJ) were analyzed by conventional detection methods,gas chromatography-ion mobility spectrometry(GC-IMS), two-dimensional gas chromatography-time of flight-mass spectrometry(GC×GC-TOF-MS)and sensory evaluation, and the differential analysis were conducted combining hierarchical cluster analysis(HCA) and principal component analysis(PCA). The results showed that the total nitrogen, reducing sugar and solids without salt(8.87 g/100 ml, 22.87 g/100 ml, 21.8%) of sample LOP1 were significantly higher than those of samples HAY and LKJ(4.07 g/100 ml, 17.03 g/100 ml, 17.40%; 5.47 g/100 ml, 17.90 g/100 ml, 17.50%)(P<0.05), and the amino acid nitrogen content of samples LOP1 and LKJ(0.87 g/100 ml, 0.85 g/100 ml) was slightly lower than that of sample HAY(0.93 g/100 ml). GC-IMS analysis revealed that HAY and LKJ contained higher levels of alcohols, while LOP1 had higher levels of esters and sulfurcontaining compounds. A total of 280, 245 and 256 volatile flavor compounds were identified in samples LOP1, HAY and LKJ, respectively. LOP1 contained significantly higher levels of acids and furans compared to HAY and LKJ. The results of HCA and PCA indicated that there were significant differences in volatile flavor substances of high-salt dilute-state soy sauce in different regions. Sensory evaluation results indicated that LOP1 exhibited stronger intensities in acidic, malty, caramel, and umami aromas, as well as salty, sweet, sour, bitter, and kokumi tastes, while HAY and LKJ exhibited stronger mellow aroma.更多还原