中国食品添加剂Issue(4)：201-206,6.
挥发性成分聚类分析在酱油鉴别中的应用
Application of clustering analysis of volatile components in the identification of soy sauce
摘要
Abstract
The volatile components from 17 fermented soy sauce, blended soy sauce and acid hydrolyzed vegetable protein seasonings were analyzed by using a combination of simultaneous steam - distillation - extraction and gas chromatog-raphy mass spectrometry. The characteristicvolatile components were screened and compared. It was found that the main characteristic components in fermented soy sauce were alcohols, aldehydes and acids, and the main characteristic components in acid hydrolyzed vegetable protein seasonings were aldehydes, phenols and heterocycliccompounds. The-blended soy sauce had volatile components of both. The analytical data of 17 samples were subjected to clustering analysis based on the kind and content of the volatile components. Arecognition model of discriminating among soy sauce, blended soy sauce and acid hydrolyzed vegetable protein seasoningswas established. The results of this study laid a solid foundation for discrimination between fermented soy sauce and blended soy sauce.关键词
酿造酱油/配制酱油/酸水解植物蛋白调味液/挥发性成分/聚类分析Key words
fermented soy sauce/ blended soy sauce/ acid hydrolyzed vegetable protein seasonings/ volatile components/ clustering analysis分类
轻工纺织引用本文复制引用
谭丽贤..挥发性成分聚类分析在酱油鉴别中的应用[J].中国食品添加剂,2012,(4):201-206,6.基金项目
广东省科技计划项目(2010A010500009). （2010A010500009）
