Study On Main Flavor Substance In High Salt Liquid Soy Sauce

At present, there are many reports on improvement of fermentation equipment, production technology and strain, but less studies on the flavours system. It had not been reported that formation and controlling of flavour component. In this thesis, we did systemic research about metabolite of Aspergillus oryzae, salt-tolerant yeast and salt-tolerant lactic acid bacteria. Main constituent of soy sauce flavours system and the influence factors of color of soy sauce were confirmed ultimately.Analysed by SPSS13.0principal component analysis, skeletal component of soy sauce flavours system was alcohols, esters and alkylphenol, the contribution made by them for about67percent to flavours system of soy sauce. Aldehydes and acids came next.Result indicated that, soy sauce with Tetragenococcus halopHila were rich alcohols, but the ethanol in particular was more. The content of ethanol was1.88086g/100mL.Soy sauce with T was short of esters.Content of acetic ether was0.00197g/100mL,content of ethyl lactate was0.00003g/100mL.It was imperfect of soy sauce.Soy sauce with Zygosaccharomyces rouxii were rich alcohols too. the content of ethanol was1.30168g/100mL. The flavour components produced in later stage of fermentation, it was related to the physiological property of Zygosaccharomyces rouxii. Adding Zygosaccharomyces rouxii at forty-five days would enhance the later fermentation.Soy sauce with Aspergillus oryzae contained less flavor substance, but it encompassed the skeletal component of soy sauce flavours system.For example:alcohols, esters, acids, phenols and so on.This result indicated that. Aspergillus oryzae could not only produce enzymes, but also produce flavor components.Salt-tolerant lactic acid bacteria was not suitable to be added into soy sauce independently, but it was suitable to be added together with salt tolerant yeast. The soy sauce with salt tolerant yeast and salt-tolerant lactic acid bacteria contained more flavour component, but esters was really exceptional. The content of acetic ether in soy sauce with salt-tolerant lactic acid bacteria and Tetragenococcus halopHila was0.00241g/100mL, the ethyl lactate content was0.00049g/100mL. The content of acetic ether in soy sauce with salt-tolerant lactic acid bacteria and Zygosaccharomyces rouxii. was0.00252g/100mL, the ethyl lactate content was0.00057g/100mLResearch of processes conditions of materials indicated that, soak time was45min. steam materials temperature was110℃and steam materials time was20min. Under these conditions, colour index was0.266and amino nitrogen content was0.691g/mL.Analysis of effect factor of color of soy sauce showed that incidence of the color of soy sauce was oxygen>organic acid>FeJ+. The incidence of hue of soy sauce was Fe’ oxygen> organic acid. pH of soy sauce had little influence on it’s color.