Central Research Institute of Ting Hsin International Group, Tianjin 300457, China.
Molecules. 2010 May 11;15(5):3421-7. doi: 10.3390/molecules15053421.
In this study, the flavor substances of soypaste were extracted by a simultaneous distillation method and identified by GC-MS. The characteristic aroma components of soypaste were determined by the GC-O technique and the FD value of the characteristic aroma components was determined by AEDA method. It could be inferred that the aroma of the soypaste should be attributed to the presence of heterocyclic compounds and organic acids, with the heterocyclic compounds playing a prominent role.
本研究采用同时蒸馏萃取法提取豆酱中的风味物质，并用 GC-MS 进行鉴定。通过 GC-O 技术确定豆酱的特征香气成分，并采用 AEDA 方法测定特征香气成分的 FD 值。可以推断，豆酱的香气应该归因于杂环化合物和有机酸的存在，其中杂环化合物起主要作用。
