老抽酱油储存期间关键气味物质分析及其风味特征的变化

为阐明老抽酱油在不同储存期的关键气味化合物及其风味特征的变化,采用液液萃取与气相色谱-嗅闻-质谱(GC-O-MS)相结合提取并鉴定不同储存期老抽酱油中的挥发性气味化合物,并利用香味提取物稀释分析(AEDA)鉴定关键气味化合物。结果表明:在老抽酱油样品中共检测到56种气味活性物质,其中FD因子>1024的化合物分别为2-甲基吡嗪、2,6-二甲基吡嗪、5-甲基-2(3H)-呋喃酮、2-乙酰基呋喃、2-乙酰基-5-甲基呋喃、1,4-丁内酯、5-甲基-2-呋喃甲醇、2-羟基-3-甲基-2-环戊烯酮、愈创木酚、麦芽酚和4-羟基-2,5-二甲基-3(2H)-呋喃酮 (HDMF),其中,2,6-二甲基吡嗪、5-甲基-2(3H)-呋喃酮、2-羟基-3-甲基-2-环戊烯酮、麦芽酚和HDMF的香气活性值>1,对老抽酱油整体香气起主要贡献作用。感官评价结果表明,老抽酱油随着储存时间的延长,烤香味和烟熏味的气味强度得分升高。该研究分析了老抽酱油的关键气味化合物以及在储存过程中气味特征变化,为老抽酱油相关风味研究提供了理论参考。

Analysis of Key Odor Compounds and Changes in Flavor Characteristics of Dark Soy Sauce during Storage

In order to clarify the key odor compounds and the change of flavor characteristics of dark soy sauce during different storage periods,in this study,the odor-active compounds were identified using gas chromatography-olfactory-mass spectrometry(GC-O-MS) and aroma extract dilution analysis.A total of 56 volatile compounds were identified during dark soy sauce storage.Among them,methylpyrazine,2,6-dimethylpyrazine,5-methyl-2(3H)-furanone,2-acetylfuran,2-acetyl-5-methylfuran,1,4-butyrolactone,5-methyl-2-furanmethanol,2-hydroxy-3-methyl-2-cyclopentenone,gualacol,3-hydroxy-2-methyl-4-pyranone and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) were identified as the key odor-active compounds.Odor activity values showed that 2,6-dimethylpyrazine,5-methyl-2(3H)-furanone,2-hydroxy-3-methyl-2-cyclopentenone,gualacol,and HDMF contributed to the overall odor of dark soy sauce.Sensory evaluation showed that the odor characteristics of dark soy sauce changed from caramel-like/sweet to roasted and smoky flavor during storage.This study analyzed the key aroma compounds and the change of odor characteristics of dark soy sauce during storage,and provided a theoretical reference for the flavor research of dark soy sauce.