Sichuan traditionally brewed soy sauce has unique process,flavor and quality that distinguish it from Cantonese and Japanese soy sauce.In this paper,by collecting typical soy sauce products by three brewing processes,namely Sichuan traditionally brewed soy sauce,Cantonese soy sauce and Japanese soy sauce,the content of total acids,amino acid nitrogen,reducing sugar,free amino acids and volatile flavor substances and pH are determined and the differences are analyzed,so as to clarify the flavor and quality characteristics of Sichuan traditionally brewed soy sauce.The results show that the content of sweet and umami amino acids such as alanine and glutamic acid and the content of volatile flavor substances such as homofuraneol,4-ethyl phenol and 4-ethyl guaiacol in Cantonese soy sauce are relatively higher,which has a relatively outstanding sweet and umami taste,sweet and smoky aroma.The fragrant and smoky aroma of Japanese soy sauce is relatively prominent.Compared with Cantonese soy sauce and Japanese soy sauce,the type number of characteristic volatile compounds and the content of volatile flavor substances such as acids and aldehydes in Sichuan traditionally brewed soy sauce are relatively higher,and the composition of volatile flavor components is relatively complex,its flavor and quality are significantly different from those of Cantonese soy sauce and Japanese soy sauce.This study can provide data references for soy sauce production process optimization and quality improvement.
维普
万方数据