微波膨化预处理对酿造酱油品质和呈鲜显味的影响OA

To explore the influence of microwave puffing pretreatment on the umami and flavor enhancement of soy sauce brewed from soybeans,liquid chromatography-mass spectrometry(LC-MS)and gas chromatography-mass spectrometry(GC-MS)were used to analyze the non-volatile substances and volatile flavor substances in soy sauce brewed from soybeans with puffed and unpuffed pretreatment,re-spectively.LC-MS analysis revealed that compared with brewed soy sauce without puffed pretreatment,the proportion of peptide compo-nents with a molecular weight＜500 Da in puffed soy sauce was significantly increased(P＜0.05),among which the content of polypep-tides containing fresh amino acids,such as glutamic acid,was significantly increased.The results of GC-MS indicated that compared with the brewed soy sauce without puffed pretreatment,the types and contents of flavor substances in the puffed soy sauce were significantly in-creased(P＜0.05),especially the volatile components related to the umami and flavor enhancement.Among them,phenylacetaldehyde,benzaldehyde,3,4-dimethylbenzaldehyde,4-vinyl-2-methoxyphenol,2,4-di-tert-butylphenol,and methyl 2-hydroxy-3-phenylpropionate were typical characteristic volatile flavor substances,which respectively endow soy sauce with the characteristics of nutty aroma,floral and fruity aroma,caramel aroma,and roasting aroma.The above results indicated that microwave puffing pretreatment increased the content of umami and flavor enhancing substances in soy sauce and improved its flavor characteristics.This research provides new ideas for the devel-opment of high-quality umami soy sauce and has significant application value for technological innovation in the condiment industry.