10种特级酱油香气差异分析

史伊格; 蒲丹丹; 勇倩倩; 黄实宽; 陈洪卫; 张玉玉

doi:10.13386/j.issn1002-0306.2023040021

10种特级酱油香气差异分析

Characterization of the Differential Aroma Compounds among 10 Different Kinds of Premium Soy Sauce

摘要

摘要: 研究不同酱油的香气差异有利于从原料和酿造工艺角度加强其风味品质控制和质量提升。采用固相微萃取和固相萃取与气相色谱-质谱联用法对10种特级酱油（CB、HT1、HT2、LH、LJJ1、LJJ2、QH、XH1、XH2、WZ）中的挥发性香气成分进行定性和定量分析，结合感官评价、香气活性值（Odor activity value，OAV）和偏最小二乘回归分析（Partial least squares regression，PLSR）进一步分析不同特级酱油的香气差异与及其贡献。在10种特级酱油中共检测到86种香气化合物，其中44种化合物在10种酱油中共有。共30种香气物质的OAV ≥ 1，其中5-乙基-4-羟基-2-甲基-3（2H）-呋喃酮的OAV（373~4698）值最高，其次为4-甲氧基-2,5-二甲基-3（2H）-呋喃酮（0~1473）。WZ酱油的烟熏香较强，其酚类和酮类化合物种类最多。CB酱油整体香气强度最小，乙醇（25.775 μg/L）远低于其余9种酱油；但其吡嗪类物质含量最高（182.796 μg/L），其中2,6-二甲基吡嗪为66.256 μg/L。XH1酱油的酱香与醇香较为强烈，其乙醇（147.257 μg/L）含量最高，酚类物含量同样较高，其中4-乙基-2-甲氧基苯酚为18240.479 μg/L。XH2酱油的麦芽香强烈。LH酱油的异丁醇（51.223 μg/L）和2,3-丁二醇（57921.798 μg/L）含量在所检测样品中均为最高。HT1酱油中1-辛烯-3-醇（61.219 μg/L）含量最高。综合OAV与PLSR分析，乙酸乙酯、3-羟基-2-丁酮、2,3-丁二醇、3-乙基-2,5-二甲基吡嗪、4-甲氧基-2,5-二甲基-3(2H)-呋喃酮、4-乙基愈创木酚和4-乙基苯酚为10种特级酱油香气差异的关键成分。

Abstract: Investigation of the aroma differences among different kinds of soy sauces is beneficial for controlling their flavor quality and processing improvement from the perspectives of raw materials and brewing techniques. The aroma compounds in ten premium soy sauces (CB, HT1, HT2, LH, LJJ1, LJJ2, QH, XH1, XH2, WZ) were qualitative and quantitative analyzed by solid phase extraction and solid-phase microextraction combined with gas chromatography-mass spectrometry (GC-MS). The contributions of aroma compounds to the aroma characteristics of premium soy sauce was determined by sensory evaluation, calculation of aroma activity value (OAV) and partial least squares regression analysis (PLSR). A total of 86 volatile compounds were identified in 10 premium soy sauces, 44 of them were both detected in 10 soy sauce. The 30 aroma compounds with OAV≥1 were detected, the 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone showed the highest OAV (373~4698), followed by 4-methoxy-2,5-dimethyl-3(2H)-furanone (0~1473). WZ soy sauce had a strong smoky aroma due to the highest variety of phenolic and ketone compounds. The overall aroma profile of CB soy sauce was the weakest with the lowest concentration of ethanol (25.775 μg/L), but the highest content of pyrazine compounds (182.796 μg/L), of which 2,6-dimethylpyrazine was 66.256 μg/L. XH1 soy sauce had a strong sauce aroma and alcoholic notes, due to the highest ethanol content (147.257 μg/L) and higher phenolic content, for example the concentration of 4-ethyl-2-methoxyphenol (18240.479 μg/L) was the highest. XH2 soy sauce had a strong malty aroma. The content of 2-methyl-1-propanol (51.223 μg/L) and 2,3-butanediol (57921.798 μg/L) in LH soy sauce was the highest among others. The content of 1-octen-3-ol (61.219 μg/L) in HT1 soy sauce was the highest. Combination of OAV and PLSR analysis confirmed the ethyl acetate, 3-hydroxy-2-butanone, 2,3-butanediol, 3-ethyl-2,5-dimethylpyrazine, 4-methoxy-2,5-dimethyl-3(2H)-furanone, 4-ethylguaiacol and 4-ethylphenol were the key aroma-active components that contribute to the aroma differences among 10 kinds of premium soy sauce.