关键词: 呈味核苷酸, 酱油, 溶解稳定性, 感官分析

Abstract: The dissolution stability and flavor effect of nucleotides with different added amounts in soy sauce were studied.The results showed that the soy sauce solution was stable when the GMP content was less than 0.3% or I+G content was less than 0.6%;IMP had good solubility in soy sauce, and the solution was clear without precipitation when added to 0.6%. In terms of flavor presentation effect, IMP had a more significant impact on soy sauce flavor, GMP had a more prominent sense of flavor extension and fullness, and I+G had a better enhancement effect on overall flavor perception, soy sauce flavor, roundness and fullness, and flavor extension.

Key words: nucleotides, soy sauce, dissolution stability, sensory analysis