期刊论文

Volatile substances in Liuyang douchi

中文

中国酿造

0254-5071

2011

5

131-133

10.3969/j.issn.0254-5071.2011.05.037

长沙市科技局食品安全重大专项项目（K0902007-21、SR0487）；

本校为第一机构

采用气相色谱-质谱(GC/MS)的分析方法,对传统自然发酵制作的浏阳豆豉中挥发性成分进行分析.共鉴定出包括酯类(10)、吡嗪类(5)、醇类(5)、酸类(4)、酚类(1)、醛类(4)等9类44个化合物.在挥发性成分中与风味密切相关的且含量较高的是酯类(33.03%)、酸类(20.19%)、吡嗪类(12.96%).吡嗪类物质的存在证实风味形成与美拉德反应密切相关.

Volatile components of Liuyang douchi produced by traditional nature fermentation were extracted and analyzed by gas chromatographymass spectrometry（GC/MS）. 44 volatile compounds were identified, which contained 9 classes of compounds including esters （10）, pyrazines （5）, alcohols （5）, acids （4）, aldehydes （4） and phenols （1）. Esters, acids and pyrazines play important roles in the flavor of Liuyang douchi. The content of esters, acids and pyrazines was 33.03%, 20. 19% and 12.96%, respectively. The existence of pyrazines compounds...