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Position: Home > Articles > Changes in Total Sugar and Amino Acids, and Formation of Taste Compounds in Yongchuan Douchi during Fermentation FOOD SCIENCE 2015,36 (21) 100-104

永川豆豉发酵过程中总糖和氨基酸变化与滋味的形成

作者：

索化夷;赵欣;骞宇;陈娟;李键;张玉;王远微;阚建全

单位：

西南大学食品科学学院;重庆第二师范学院生物与化学工程系;西南民族大学青藏高原研究院

关键词：

永川豆豉;总糖;氨基酸;滋味形成

摘要：

通过采集传统发酵过程中的永川豆豉样本,对其总糖、还原糖、糖化酶活性、总氨基酸、游离氨基酸构成进行测定。结果表明,在成品豆豉游离氨基酸中,鲜味氨基酸占总游离氨基酸的23.98%,鲜味风味突出。豆豉中甜味氨基酸和还原糖共同构成了其回甜的滋味特点。豆豉中短链脂肪酸和乳酸使其呈现一定的酸味,酚类物质和苦味氨基酸呈现一定的苦味。这些最终决定了永川毛霉型豆豉的特有的咸鲜回甘风味特点。

译名：

Changes in Total Sugar and Amino Acids, and Formation of Taste Compounds in Yongchuan Douchi during Fermentation

作者：

SUO Huayi;ZHAO Xin;QIAN Yu;CHEN Juan;LI Jian;ZHANG Yu;WANG Yuanwei;KAN Jianquan;College of Food Science, Southwest University;Chongqing Engineering Research Center of Regional Food;Department of Biological and Chemical Engineering, Chongqing University of Education;Institute of Qinghai-Tibetan Plateau, Southwest University for Nationalities;

关键词：

Yongchuan Douchi;;total sugar;;amino acids;;formation of taste compounds

摘要：

Yongchuan Douchi, a typical representative of Mucor-type Douchi, is popular among consumers due to its tasty flavor. In this study, the contents of total sugar, reducing sugar, total amino acids and free amino acids and glucoamylase activity in Douchi samples from the traditional fermentation process were determined. The results suggested that the delicious amino acids responsible for the distinct flavor accounted for 23.98% of total free amino acids in refined Douchi. The sweet aftertaste of Douchi mainly was attributed to the combination of the sweet amino acids and reducing sugar. The short-chain fatty acids and lactic acid in Douchi contributed to its sour taste, while phenolic compounds and bitter amino acids were responsible for its bitter taste. All these factors determine the unique flavor and sweet aftertaste of Yongchuan Mucor-type Douchi.

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永川豆豉发酵过程中总糖和氨基酸变化与滋味的形成

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