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題 名 | 擠壓處理對醬油發酵基質及成品中香氣成分之影響=Effect of Extrusion Treatment on Volatile Aroma Components in the Raw Material and Product of Soy Sauce |
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作 者 | 凌美月; 周正俊; | 書刊名 | 中國農業化學會誌 |
卷 期 | 36:5 1998.10[民87.10] |
頁 次 | 頁503-511 |
分類號 | 463.45 |
關鍵詞 | 擠壓; 醬油; 香氣成分; Extrusion; Soy sauce; Volatile aroma component; |
語 文 | 中文(Chinese) |
中文摘要 | 利用氣相層析儀及氣相層析-質譜儀分別就醬油釀造之原料-擠壓基質與傳統基 質,所抽取出之香氣成分加以分析鑑定。實驗結果顯示二種基質之主要香氣成分相近,有酯 類、醛酮類、碳氫化合物類、pyrazines及furans等。但所產生之相對含量則有差異,其中 擠壓基質之香氣成分中以pyrazine所佔比例最高,達58%。而在傳統基質中僅約15.5%。此 外傳統基質中以碳氫化合物類所佔比例最高達36.5%,擠壓基質中則只佔4.9%。進一步利用 上述二種基質釀造醬油時,顯示其香氣成分十分相近,共鑑定出37種香氣成分,包括酯類、 醇類、酸類、醛酮類、碳氫化合物類、酚類、pyrazines、furnons及furans等。其相對含 量大部份均隨熟成時間之延長而增加,其中利用擠壓基質試釀之醬油所含之醇類,酸類及 pyrazine含量均較傳統基質試釀者高。 |
英文摘要 | Volatile aroma compounds in extruded raw material and traditional raw material for soy sauce fermentation were analyzed by means of gas-chromatography and gas chromatography-mass-spectrometry. Results showed that the volatile components in these two substrates were similar, containing: esters, alcohols, aldehydes, ketones, hydrocarbons, pyrazines and furans. However, differences in the relative contents of some individual compounds in these two substrates were notes. In extruded substrates, pyrazine, the most abundant volatile compounds detected, contributed up to 58% of the total volatile compounds, as opposed to 15.5% detected in the traditional substrate. In contrast, the hydrocarbon content, 36.5%, was most abundunt in the traditional substrate compared to only 4.9% found in the extruded substrate. Volatile compounds in soy sauce prepared with extruded and traditional substrates were found to be quite similar. A total of 37 volatile compounds, including esters, alcohols, acids, aldehyde, ketone, hydrocarbons, phenol, pyrazines and furans, were identified. In general, their contents increased with aging. The contents of ethanol and acid were higher in soy sauce prepared with extruded raw material than in soy sauce prepared with traditional raw material. |
本系統中英文摘要資訊取自各篇刊載內容。