CAJ | 학술논문

应用顶空-固相微萃取(HS-SPME)结合气质色谱连用(GS-MS)的方法、高效液相色谱法(HPLC)以及滴定法等检测方法，研究通过外源性酵母添加在酱油浇淋工艺中产品的最终应用效果。检测结果显示在外源性添加了酱油酿造用酵母后，酱油主要香气挥发物、甘油以及总酯等都有了显著变化，酱油品质总体得到了明显提升。
응용정공-고상미췌취(HS-SPME)결합기질색보련용(GS-MS)적방법、고효액상색보법(HPLC)이급적정법등검측방법，연구통과외원성효모첨가재장유요림공예중산품적최종응용효과。검측결과현시재외원성첨가료장유양조용효모후，장유주요향기휘발물、감유이급총지등도유료현저변화，장유품질총체득도료명현제승。
Head-space solid-phase micro-extraction (HS-SPME),capillary gas chromatography-mass spectrometry (GC-MS ), HPLC and titration methods are used to determine some important substances in soy sauce.The soy sauce produced within and without adding salt-tolerance yeast is compared.The result shows that adding salt-tolerance yeast in spraying and extracting soy sauce fermentation can improve the quality of products effectively and the main aroma volatiles,glycerol and total ester change significantly.