摘要
以四川传统特色发酵食品榨菜为研究对象,分析鉴定普通榨菜、多轮增香发酵榨菜发酵前后的物质成分变化。采用气相色谱-质谱连用技术对普通榨菜与多轮增香榨菜的风味成分进行鉴定和分析,探讨多轮增香发酵工艺对榨菜发酵风味物质的影响。结果表明,普通榨菜共识别出24种化合物,多轮增香发酵榨菜共识别出30种化合物,主要是醇类、醛类、酮类和酸类等,它们的协同作用构成了榨菜特有的香味成分,而且多轮增香发酵榨菜的风味更好。
Using Sichuan traditional pickled mustard tuber as research object, the composition change of common pickled mustard tuber, flavored fer- mented mustard tuber before and after fermentation were analyzed and identified. Gas chromatography-mass spectrometry method was used to identi- fy and analyze the aroma component in pickled mustard tuber, and the effect of multiple rounds of aroma enhancement fermentation on the volatile compounds of pickled mustard tuber was discussed as well. Result showed that there were 24 compounds in common pickled mustard tuber and 30 compounds in multiple rounds flavored fermented pickled mustard tuber, mainly alcohols, aldehydes, ketones and acids in the latter. The synergy of these compounds constituted the unique aroma of pickled mustard tuber, and the flavor of the multiple rounds flavored fermented pickled mustard tu- ber was better.
出处
《中国酿造》
CAS
2014年第1期27-31,共5页
China Brewing
基金
"十二五"国家科技支撑课题(2012BAD31B04)
"十二五"四川省科技支撑项目(2012NZ0002)
关键词
榨菜
固相微萃取
气质联用
香气成分
多轮增香发酵
pickled mustard tuber
solid phase micro-extraction
GC-MS
aroma component
multiple rounds of aroma enhancement fermentation
