【摘要】 酱油由于其独特的色泽、香气、滋味和体态,已经成为我们日常生活中必不可少的调味品。酱油的酿造工艺主要包括天然晒露发酵法、低盐固态发酵法和高盐稀态发酵法等,其中,以高盐稀态酱油的品质最佳。尽管这几种酿造工艺存在一定差异,但是其核心流程均包括制曲与发酵两大阶段。酱油的风味是决定酱油品质的重要指标,也是影响消费者选择的重要因素。酱油的风味包括滋味和香气两部分,其中,酱油的滋味以鲜味为主,与酸味、甜味、咸味、苦味共同构成了酱油的滋味轮廓。酱油的香气成分极其复杂,目前,酱油中共检出1000种以上挥发性化合物,包含200多种香气活性物质,酱油的香气主要来源于挥发性的脂肪族化合物和芳香族化合物两大类。本文从酱油的酿造工艺及其风味等多方面进行了介绍,并展望了未来酱油的发展方向,以期为生产高品质的酱油提供参考。更多还原

【Abstract】 Soy sauce has become an indispensable condiment in daily life due to its distinctive color, aroma, taste and consistency. The main brewing processes of soy sauce primarily include natural sun-dried fermentation, low-salt solid-state fermentation, and high-salt liquid-state fermentation, among these, the high-salt liquid-state fermentation process achieves the highest quality. Although these brewing processes differ to some extent, their core processes consistently involve two key stages: Koji-making and fermentation. Flavor is a crucial indicator of soy sauce quality and a major factor influencing consumer preference. The flavor profile consists of taste and aroma. The taste is primarily characterized by umami, complemented by sourness, sweetness, saltiness and bitterness, which together form the overall taste profile. The aroma composition is remarkably complex, with over 1000 volatile compounds identified so far, including more than 200 kinds of aroma-active compounds. These aroma compounds mainly derive from two categories: Volatile aliphatic compounds and aromatic compounds. This review comprehensively summarized the brewing process and flavor compounds of soy sauce, while also discussing future research directions to provide insights for producing high-quality soy sauce.更多还原