本文就酱油的香气成份进行了试验研究。在发酵过程中添加酵母和在成品酱油中添加酵母风味强化剂进行了试验研究和比较。

This paper studied sweet smell composition. Have a experiment and comparator on adding yeast during fermentation period and adding yeast special flavour strengthener.

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酵母，不像化学发酵剂，如发酵粉，已在协助碳释放，从而使食品原料更好的质感，香气，风味和口感自然的能力。

Yeast, unlike chemical fermentation agents such as baking powder, has the natural ability in aiding carbon-release, which gives food materials better texture, aroma, flavor and taste.

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酵母抽提物广泛用于改善酱油的风味特点，它能圆润其风味特点、降低钠的含量，和遮盖不愉快的气味。

Yeast extracts are extensively used in improving the flavor characteristics of soy sauce by rounding of its flavor profile, reducing Na content and by masking any unpleasant notes.

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