期刊论文

Analysis of the Volatile Flavor Components and Quality of Mucor-type Douchi With HS-SPME/GC-MS Method and Electric-sense Technology

中文

核农学报

1000-8551

2020

34

7

1497-1506

10.11869/j.issn.100-8551.2020.07.1497

国家自然科学基金项目(31371828)。

本校为第一机构

为了对毛霉型豆豉发酵过程中风味进行综合评价,本试验采用顶空固相微萃取/气相色谱-质谱法(HS-SPME /GC-MS)结合电子鼻、电子舌对其发酵过程进行研究。结果表明,毛霉型豆豉不同发酵时期的11个样品共鉴定出68种挥发性风味成分,其中包括酯类18种、醛类7种、酸类3种、醇类26种、酮类4种、其他类10种。挥发性风味成分的种类由前发酵的15种上升至豆豉发酵成熟时(35 ~ 42 d)的31种,含量由前发酵1.69 μg·g~(-1)上升至发酵终点44.20 μg·g~(-1),呈递增趋势,至发酵成熟期稳定,与电子鼻测定结果一致。电子舌测定结果显示,后发酵35 d时,成品的涩味、苦味及苦味回味降到适宜程度,鲜味和丰富性较高,而此时...

In order to evaluate the flavor of Mucor-type Douchi, HS-SPME/GC-MS combined with electronic nose and tongue was used to study the fermentation process. HS-SPME/GC-MS method was used to detect volatile flavor components of Mucor-type Douchi in different fermentation periods. 68 volatile compounds were identified within 11 samples, including 18 esters, 7 aldehydes, 3 acids, 26 alcohols, 4 ketones, and 10 others. Volatile flavor components increased from 15 kinds of pre-fermentation to 31 kinds of later period of fermentation(35-42 days), while t...