大豆食品风味研究进展

Research Progress on Soy Food Flavor

摘要:

大豆食品风味是由其生长和加工过程中产生的多种风味物质共同构成的复杂体系。迄今为止,从大豆、豆乳、大豆蛋白等非发酵产品中鉴定出300多种挥发性风味成分,从豆豉、豆酱等发酵大豆食品中鉴定出200多种挥发性风味成分,包括酯、醛、醇、酮、酸、呋喃、吡嗪、烷、硫化合物等。非发酵大豆食品的风味形成主要源于大豆中固有的亚油酸、亚麻酸等多不饱和脂肪酸在加工过程中的脂肪氧化酶和脂肪酸氢过氧化物裂解酶催化；而发酵大豆食品的风味则源于微生物发酵过程中释放出的复杂酶系代谢掉原料固有的部分风味物质,同时将蛋白质、脂肪、碳水化合物等分解为肽、氨基酸、脂肪酸、糖等复杂的风味前体物,然后在发酵期间经复杂发酵代谢和生化反应形成多种风味。因此,即使是同一类大豆食品,其风味也可能因使用原料以及加工过程对条件控制不同表现出明显的风味差异。分别以豆浆、豆腐、阳江豆豉和植物基酸豆乳为例,介绍了这些代表性大豆食品的特征风味及形成机理。大豆食品风味形成的机制复杂,在大豆食品开发时需对原料和加工目标做具体的、有针对性的研究,不可一概而论。

Abstract:

The flavor profile of soybean-based foods was a complex system shaped by diverse volatile compounds generated during growth and processing. To date, more than 300 kinds of volatile flavor components have been identified in non-fermented products such as soybeans, soymilk, and soybean proteins. And more than 200 kinds of volatile flavor components have been identified in fermented soybean foods such as fermented black beans and soybean paste. These components include esters, aldehydes, alcohols, ketones, acids, furans, pyrazines, alkanes, sulfur compounds, and etc. Flavor formation in non-fermented soybean products primarily originated from the enzymatic oxidation of polyunsaturated fatty acids (e.g., linoleic and linolenic acids) naturally present in soybeans. This process was catalyzed by lipoxygenase and fatty acid hydroperoxide lyase during processing. The flavor of fermented soybean foods, on the other hand, originated from the complex enzyme systems released during the microbial fermentation process, which metabolized some of the inherent flavor substances in the raw materials. Meanwhile, proteins, fats, carbohydrates, and etc., were decomposed into complex flavor precursors such as peptides, amino acids, fatty acids, and sugars. Subsequently, during the post-fermentation period, a variety of flavors were formed through complex fermentation metabolism and biochemical reactions. Consequently, even within the same category of soybean foods, flavor profiles might exhibit significant variations due to differences in raw materials and processing conditions that regulated oxidation and other biochemical pathways. The characteristic flavors and formation mechanisms of three representative soybean foods:soymilk tofu, Yangjiang Douchi (fermented black beans), and plant-based fermented soybean milk were introduced. The formation mechanism of the flavor of soybean foods was complex. When developing soybean foods, specific and targeted research on the raw materials and processing objectives was required, and it was impossible to generalize.