Research Progress on Flavor and Functional Components of Soy Sauce(酱油风味与功能性成分研究进展)
摘要
As a traditional Chinese condiment, flavor of soy sauce is an important quality indicator, and its functional activity has also attracted people's attention. However, the flavor and functional components of soy sauce are complex, and how to comprehensively analyze the volatile and non-volatile components that possess flavor and functional activities and effectively regulate them have always been the hot spots for condiment industry. According to research reports, there were 202 kinds of aroma-active compounds in soy sauce, which can be divided into sour, alcoholic, malty, floral, fruity, caramel-like, smoky, vegetable-like aromas, etc. according to the type of odor. The combination of different aroma compounds in a certain proportion forms the rich sauce (in Chinese “Jiang”) aroma of soy sauce. There were 230 kinds of non-volatile compounds in soy sauce, which brought comprehensive sense of sourness, sweetness, bitterness, saltiness, umami and kokumi taste to soy sauce. Among them, salty and umami taste were more prominent. The reported physiological functional substances in soy sauce were about 30 kinds, which possessed certain antioxidant, anticancer, antihypertensive, anti-hyperuricemic activities, etc. Overall, the changes, advantages and disadvantages of soy sauce flavor detection technology, its key active substance basis according to aroma characteristics, taste characteristics and functional activity classification were detailedly introduced, and the development direction of technology and theory was reviewed. This study aimed to provide a reference for the high-quality development of soy sauce and traditional fermentation industries.(酱油作为中国传统发酵调味品,其风味是重要的质量指标,功能活性也受到人们的关注。酱油的风味和功能成分复杂,如何全面地解析构成风味和功能特性的挥发性及非挥发性化合物,并对其进行有效的调控一直是调味品行业的研究热点。据相关研究报道,酱油中香气活性物质有202种,按气味类型可分为酸香、醇香、麦芽香、花香和果香、焦糖香、烟熏香、蔬菜香等,不同香气的化合物以一定比例组合形成了酱油浓郁的酱香；酱油中非挥发性物质有230种,带给酱油酸味、甜味、苦味、咸味、鲜味和浓厚味的综合味感,其中咸味、鲜味较为突出；酱油中已报道的生理功能活性物质约30种,在抗氧化、抗癌、降血压、降尿酸等方面具有一定的生理功能作用。详细介绍了酱油风味检测技术的更迭和优缺点,按照香气特征、滋味特征和