食品与发酵工业2024，Vol.50Issue(11)：76-84,9.DOI:10.13995/j.cnki.11-1802/ts.036777
玉米发酵酱粉风味化合物分析及增鲜应用研究
Analysis of flavor compounds in fermented corn sauce powder and study on its freshness enhancement application
摘要
Abstract
Fermented corn sauce powder is a fermented product with freshening and flavoring effect made of corn and edible salt as the main raw materials,through special strain fermentation and other processes,which can be applied in food to provide umami and salty taste.A variety of volatile and non-volatile compounds work together to determine the flavor characteristics.Therefore,this article uses sol-id-phase microextraction(SPME)combined with GC-MS and HPLC to quantitatively analyze volatile and non volatile compounds(free amino acids and 5'-nucleotides)in a fermented corn sauce powder on the market,and studies the freshening application characteristics of fermented corn sauce powder in soy sauce.The results showed that fermented corn sauce powder had rich flavor characteristics.A total of 34 volatile compounds were detected.Among them,12 volatile compounds were OAV ≥ 1.In terms of non-volatile compounds,some amino acids and 5'-nucleotides contribute to the umami taste of sauce powder,amino acids such as Ala can provide sweetness to sauce powder,and amino acids such as Arg provide bitterness.Combined with the orthogonal experiment and sensory evaluation,it was found that the soy sauce prepared by adding white granulated sugar(12％),fermented corn sauce powder(5％)and yeast extract(1％)had the best sen-sory evaluation,which could increase the flavor and sweetness of soy sauce crude oil while inhibiting its bitter and astringent taste.This study can provide theoretical support for the flavor research of fermented corn sauce powder and its deep application in other seasonings.关键词
玉米发酵酱粉/挥发性化合物/非挥发性化合物/鲜味/酱油Key words
fermented corn sauce powder/volatile compounds/non-volatile compounds/umami/soy sauce引用本文复制引用
赵劲灵,李健,汤龙,曹瑞,余美宏,程洁仪,杨海珍,范全龙,王恒志,马仕宇..玉米发酵酱粉风味化合物分析及增鲜应用研究[J].食品与发酵工业,2024,50(11):76-84,9.基金项目
北京工商大学食品科学与工程"双一流"学科建设培育项目团队建设项目(BTBUYXTD202203) （BTBUYXTD202203）
北京市教委科技项目一般项目(KM202310011009) （KM202310011009）
