醬油風(fēng)味影響因素的研究進(jìn)展

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DOI：10.3969/j.issn.1000-9973.2025.07.035

中圖分類(lèi)號(hào)：TS264.21 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）07-0235-06

Research Progress on Influencing Factors of Soy Sauce Flavor

GAO Su-juan1，TU Shi-wei1， ZHAO Wen-hong1，QIAN Min1，BAI Wei-dong1*，LU Li-ling2 （1.College of Food Science and Technology， Zhongkai University of Agriculture and Engineering，Guangzhou 5lo225，China；2.Guangdong Pearl River Bridge Bio-Tech Co.，Ltd.，Zhongshan ，China）

Abstract： The formation of soy sauce flavor is a complex fermentation process，in which raw materials and fermentation processes provide the material basis and fermentation conditions for soy sauce brewing. The various taste and flavor substances produced by the metabolism of synergistic action of microorganisms form the most basic flavor of soy sauce. Among them，Aspergillus oryzae，lactic acid bacteria and yeast play an important role. In this paper，the effects of soy sauce brewing raw materials and the two commonly used fermentation processes in modern soy sauce industry on soy sauce flavor，the effects of three types of main microorganisms on the flavor substances in soy sauce，and the correlation among aroma components are summarized.Moreover， prospects are made for improving soy sauce quality by regulating the influencing factors of soy sauce flavor in the future.

Key words： raw materials; microorganism; fermentation process; soy sauce flavor

醬油是一種以大豆、小麥或麩皮為原料，通過(guò)高溫蒸煮、制曲等工藝經(jīng)微生物發(fā)酵而成的液體調(diào)味品，在我國(guó)具有悠久的釀造歷史，之后傳入日本、韓國(guó)等亞洲國(guó)家，其色澤紅潤(rùn)、香氣濃郁，具有良好的增味提鮮效果，因此廣受大眾的喜愛(ài)[1-2]。（剩余13247字）