紫红曲霉提高酱油风味品质的分子基础和作用机制研究

风味特征是决定食品品质的重要指标，传统发酵食品风味更是消费者嗜好性选择的关键性因素。酱油是重要的大宗发酵调味品，其风味调控一直是研究热点，前期研究结果显示，紫红曲霉可以显著改善酱油风味品质，提高酱油关键香气活性化合物，但其形成机理尚不明确。由于发酵体系的复杂性，发酵食品的风味形成和定向调控一直是研究难点。近年来代谢组学技术使得发酵复杂过程的系统分析成为可能，逐渐成为研究热点。本项目拟采用代谢组学技术（UPLC-MS/MS、GC-MS）和感官组学技术(GC-O、重组、缺失实验)，研究酱油发酵全过程的物质代谢规律及其与酱油风味改善之间的内在联系；通过生源关系分析建立酱油代谢网络，探寻香气形成关键前体物质及控制点；最后通过代谢调控模型验证，明确紫红曲霉对酱油品质有利影响的关键分子基础和作用机制。本项目的研究对提升酱油品质、增强发酵食品风味调控和丰富风味化学理论具有重要的理论价值和现实意义。

Flavor characteristic is an important indicator of the quality of food, and the flavor of traditional fermented food is the key factor for the consumer choice. Soy sauce is an important fermented seasoning, and preliminary study of this topic indicates that Monascus purpureus improves the flavor and enhance the concentration of key aroma compounds in soy sauce significantly. However, the formation mechanism and influencing factors are not clear. Due to the complexity of the food matrix, the flavor formation and regulation of fermented food is a challenging research topic. Recently, metabolomics techniques make the systematic analysis of complex fermentation processes possible, and it becomes a hot issue. In this study, we aim to explore the evolution of metabolome during the whole fermentation stage and its relationship with the flavor changes by using Metabolomics (UPLC-MS/MS and GC-MS) and Sensomics (GC-O, recombination model, omission test). The soy sauce metabolic network will be built by analysis of metabolic pathways, in order to find the key precursor compounds and control point. Finally, these results will recover the key flavor compounds and formation mechanism for the beneficial impact of Monascus purpureus on the soy sauce flavor after test with metabolic regulation model. These works would enrich the flavor chemistry science of fermented food and has important theoretical and practical significance to enhance the quality of soy sauce and its international competitiveness.