廖胜蓝¹，罗红梅¹，卢云浩¹，符 怡²，邓维琴³，何 强^1*，迟原龙^1*

（1.四川大学轻工科学与工程学院，成都610065；2.合江县先市酿造食品有限公司，泸州646204；

3.四川省食品发酵工业研究设计院有限公司，成都611130）

摘要：川式晒露酱油以高盐（18.98%～22.67%）、低酸（0.28～0.37g/100mL）为特征，平均还原糖含量（2.73g/100mL）低于日式酱油和广式酱油，苦味氨基酸均较为丰富（占比为22.22%～48.97%）。具有“青草香”的壬醛，呈“花香”的癸醛、苯乙醛、苯乙醇，呈“发酵香”的2-甲基丁醛、异戊醛和呈“烟熏香”的愈创木酚对不同酱油的香气均有较大的贡献作用（相对气味活度值≥1）。此外，包括异戊醇、3-甲硫基丙醇和上述7种风味成分的含量差异是造成三类酱油独特香气轮廓的关键。

关键词：川式晒露酱油；日式酱油；广式酱油

中图分类号：TS264.21 文献标识码：A 文章编号：1674-506X（2025）05-0001-0014

Analysis of Physicochemical Characteristics and Key Aroma Differences Among Sichuan-style Sun-dried Soy Sauce，Japanese-style Soy Sauce，and Cantonese-style Soy Sauce

LIAO Shenglan¹，LUO Hongmei¹，LU Yunhao¹，FU Yi²，DENG Weiqin³，HE Qiang^1*，CHI Yuanlong^1*

（1.College of Biomass Science and Engineering，Sichuan University，Chengdu 610065，China；

2.Hejiang County Xianshi Brewing and Foodstuffs Co.，Ltd.，Luzhou 646204，China；

3.Sichuan Food and Fermentation Industry Research & Design Institute Co.，Ltd.，Chengdu 611130，China）

Abstract: Sichuan-style sun-dried soy sauce is characterized by high salt content （18.98%～22.67%） and low acidity （0.28～0.37 g/100 mL）. Its average reducing sugar content （2.73 g/100 mL） is lower than that of Japanese-style and Cantonese-style soy sauce，and it is rich in bitter amino acids （accounting for 22.22%～48.97%）. Nonanal with a “grassy aroma”， decanal， phenylacetaldehyde， and phenylethanol with a “flower fragrance”， 2- methylbutyraldehyde and isovaleraldehyde with a “fermentation aroma”， and guaiacol with a “smoky aroma”all make relative high contributions to the aroma of different soy sauces （relative odor activity value≥1）. In addition， the differences in the content of isopentanol， 3-methylthiopropanol， and the above 7 flavor components are the key factors that contribute to the unique aroma profiles of the three types of soy sauce.

Keywords: Sichuan-style sun-dried soy sauces；Japanese-style soy sauce；Cantonese-style soy sauce

doi: 10.3969/j.issn.1674-506X.2025.05-001