郫縣豆瓣中微生物及揮發(fā)性成分研究進(jìn)展

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DOI：10.3969/j.issn.1000-9973.2025.05.035

中圖分類號(hào)：TS201.3

文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）05-0234-07

Research Progress on Microorganisms and Volatile Components in Pixian Soybean Paste

YANG Qian1， ZHAO Chi2 ，LI Zhi-hua2，DONG Ling2，ZUO Yong1* （1.College of Life Sciences， Sichuan Normal University，Chengdu 61olol，China;2. Institute of Agro-Products Processing，Sichuan Academy of Agricultural Sciences （Institute of Food and Nutrition Health，Sichuan Academy of Agricultural Sciences），Chengdu 61O066，China） Abstract： The special fermentation process of Pixian soybean paste endows it with unique aroma characteristics. Studies show that the formation of volatile components in Pixian soybean paste has a close relationship with the metabolic activities of microorganisms during the fermentation.In this paper，the composition of microorganisms and volatile components in Pixian soybean paste is reviewed，which has provided certain theoretical references for the subsequent optimization of process and quality of Pixian soybean paste.

Key words： Pixian soybean paste；microorganisms；volatile components；quality

郫縣豆瓣是一種具有獨(dú)特風(fēng)味的中國傳統(tǒng)發(fā)酵調(diào)味品，因其產(chǎn)于四川省成都市的郫縣而得名。（剩余17054字）